Scald the light cream in a saucepan.
Add currant glaze and stir over medium heat until glaze is dissolved.
In a medium-size bowl, beat egg yolks until light and fluffy.
Gradually add honey and beat until thick and smooth.
Slowly pour the hot cream mixture into the egg mixture, stirring with a whisk.
Beat until well blended.
Return mixture to saucepan, place over medium heat, stirring constantly until thick and smooth (about 5 to 7 minutes).
Cool, then chill in a freezer for about 10 minutes.
Stir in Cassis and refrigerate until cold.
Whip cream and fold into the mixture.
Pour into container of ice cream freezer and process until thick and smooth.
Spoon into tightly covered container and put into deep freeze to harden.