1. Beat the fresh cream in a bowl with an electric mixer until you achieve stiff peaks put it in the refrigerator to keep it cool. 2. Put the honey in a pot and bring it to a boil over a gentle heat and cook for a further 2 minutes. 3. In a separate bowl beat the egg yolks until they turn a pale yellow colour use an electric mixer for this. Add in the hot honey slowly to the eggs (so not to curdle the eggs) Whisk for a further minute then for a further 4 minutes on a high setting until the mixture has cooled down to room temperature. 4.Fold the whipped cream gently into the mixture with a spatula and put the ice cream mixture into to a plastic box with a tight-fitting lid. Wrap the box in cling film and freeze for about 3-4 hours until set.