2 cups cream
8 oz liquid yolks
3 oz water
4 oz honey
7 oz sugar
Whip the cream to medium soft peaks. Place in the refrigerator.
In the bowl of an electric mixer, add the egg yolks and place on the stand with the whip attachment.
Combine water and honey in a medium saucepan and mix together until the honey is dissolved. Add the sugar and mix until well blended, being careful not to get sugar on the sides of the pan. At this time, start to whip the egg yolks on high speed. Put the sugar/honey mixture over high heat and clip on a candy themometer. Cook to 250 degrees. Bring the pan over to the mixer and slowly add the sugar syrup to the egg mixture, while still on high speed. At this point, the yolks should look light and airy. Let it whip on high until the bowl feels cool to the touch and the yolks are thick and pale, ribbon stage.
Pour the yolk mixture into the whipped cream. Fold with a rubber spatula until no streaks remain and it seems well blended. Pour mixture into a container and store in the freezer. Will be ready to eat in about 6 hours.