This is a recipe from the Highlands of Scotland and often used as dessert in many of the restaurants. Enjoy.
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- 1/2 pint double cream (heavy cream)
- 4 tablespsoons whiskey
- 3-4 tablespoons honey
- 4 egg yolks
Instructions:Whip cream, gradually adding the whiskey until fairly thick.
Heat the honey then whisk into egg yolks until pale and thick.
Fold all together.
Pour into containers and put into deep freeze.