Summary

Ingredients

• 4 egg yolks, fresh
• 200 ml milk
• 250 g double cream
• 50 g honey, (thyme)
• 75 g honey, (acacia)

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Instructions

1. Mix both types of honey. Beat the egg yolks and 100 g of the honey mixture in a bowl until frothy.
2. Heat the milk and add to the custard, stirring further. Heat everything while stirring until the mixture is thick.
3. Put the custard in a metal bowl and place in cold water. Let the cream cool down, stirring occasionally.
4. Let the egg custard cool in the fridge for about 1 hour.
5. Stir the cream again, pour it into the running ice cream maker and let it freeze for about 15 minutes.
6. In the meantime, beat the Creme Double with the mixer until creamy. Mix carefully into the egg cream and let freeze for another 15 minutes.
7. Pour the mixture into a piping bag and squirt into glasses. Drizzle with the rest of the honey and serve.