• 4 cups cream
  • 1 cup mascarpone
  • 1 cups sugar
  • 1 cup honey
  • 12 egg yolks
  • 1 teaspoon almond or vanilla extract


  • In a mixer with a whisk attachment, whisk the cream and mascarpone into medium peaks
  • Add the honey to the cream and continue to whisk until stiff peaks form
  • Turn the cream out into a large bowl
  • Clean the bowl and whisk attachment then add the egg yolks and sugar-whisk until the yolks are pale yellow and tripled in volume
  • Add the yolks to the whipped cream, almond or vanilla extract and fold the yolks into the cream
  • Freeze overnight


Makes 10-12 servings