Iced Scottish Cream
|Honey||4 Tablespoon, warmed|
|Double cream||9 1⁄2 Ounce (300 Milliliter)|
1. Place egg yolks and honey in a mixing bowl and beat until thick and creamy.
2. Beatcream until soft peaks form, adding whisky gradually. Fold into honey mixture and spoon into four individual 125 ml (4 fl oz) capacity souffle dishes. Cover and freeze.