1/2 pt. double cream, whipped
3-4 tbsp. whiskey
3-4 tbsp. heather honey
4 egg yolks

Put eggs and honey into warmed bowl and beat until thick and creamy. (I only use about 2 tablespoons honey, otherwise I find it is too runny.) Don't beat too much; just mix until really well blended. Add the whiskey to the whipped cream. Fold the cream/whiskey mixture gently into the egg/honey mixture. Test for flavor and put into small ramekin dishes. (Or 1 large mold.) Freeze; cover when firm with plastic wrap. Remove from freezer to refrigerator when guests begin main course; it softens very quickly. Serve with a piece of buttered shortbread.