• 6 large egg yolks
  • 3 oz runny honey
  • 500 ml double cream
  • 50 ml baileys cream
  • 1/2 packet fresh mint leaves


  • Place the cream in a saucepan and bring gently to the boil
  • In a large bowl, whisk the egg yolks and honey and then add the hot cream over and stir
  • In a clean sauce pour in the egg mixture and stir over a low heat until the mixture thickens and coats the back of a wooden spoon
  • Put a bowl standing is a bowl of ice and pour the cooked mixture into this and allow to cool
  • Remove the mint leaves from the stems and place into a small saucepan of boiling water for 30 seconds, drain and run under cold water for 10 seconds
  • Add the mint leaves to the Baileys and liquidise and then add to the ice-cream mixture
  • Either churn in an icecream machine or pour into a plastic container and place into the freezer and whisk every 30 mins until the mixture becomes thick and then cover and leave in the freezer until required