2 c. milk
2 tbsp. cornstarch
2 well beaten egg yolks
2 stiff beaten egg whites
1/2 c. honey
1/4 tsp. ground nutmeg
1/8 tsp. salt
1 c. whipping cream

In saucepan, blend milk into cornstarch. Stir in egg yolks, honey, nutmeg, and salt. Cook and stir over medium heat until thickened and bubbly. Cover surface with waxed paper; chill without stirring. Whip cream to soft peaks. Fold whipped cream and egg whites into chilled mixture.

Turn into 9 x 5 x 3-inch loaf pan. Cover and freeze firm. Serve plain or with fruit.

Makes 10 servings.