Honey Ice Cream

2-1/2 c. cream
2 lg. eggs, separated
1/2 c. honey (cherry or clover)
1 tsp. vanilla

Separate eggs, beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen, remove from container and put in a mixing bowl. Mix until smooth, adding beaten egg whites as you mix. Replace in container and refreeze.

VARIATIONS: Can substitute yogurt for cream. Other flavors: Add carob flour instead of vanilla or fruits. with sprinkling of cinnamon sugar and top with whipped cream and a cherry.

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