Method :
Whisk the eggs with the honey and vanilla essence until creamy, then fold
in the cream and liqueur. Turn into a freezer container and freeze for 1
hour. Turn out into a chilled bowl and beat until smooth, then return it
to the container and freeze until firm. Just before serving, melt the
butter or margarine and fry (saute) the flaked almonds until just
beginning to brown. Sprinkle on top of the ice cream. |