Beat egg yolks in a bowl until light and fluffy. Heat our Scottish Bee Company honey gently in a saucepan until it just about reached boiling point and then remove from the heat.
Allow the honey to cool slightly, then poor over the egg yolks, beat continuously.
Beat in the double cream and return to the pan and gently heat the mixture to thicken. Take care at this stage not to let it boil.
Remove from heat and transfer into a deep freezer container. Allow the mixture to cool but beat ever so often so not to let a skin to form. Place in the freezer once cooled.
After 2 hours, remove and beat the mixture well. This will prevent ice crystals from forming. Return to freezer until the mixture is set.