Honey Cream

Now, everyone knows that shortbread is not fattening….right! Well, when you are planning on serving shortbread or a nice butter cookie, make this up to serve with it. It is made with honey (natural sweetner) AND IT IS YUMMY GOOD.


  • 1¬† 3/4 cup cold whipping cream
  • 4 large egg yolks
  • 2/3 cup orange blossom or lavender honey

In your electric mixer, beat the whipping cream to stiff peaks and then place in the refrigerator.

Bring the honey to a boil and cook for about 2 minutes. Set aside. In another bowl, beat the egg yolks until they are a pale yellow and super ‘airy’. With the mixer running, slowly pour in the hot honey and keep beating for about 5-6 minutes¬† until it cools to room temperature.

Using a rubber spatula, fold in the chilled whipped cream. Place in a 5 x 10 inch loaf pan and cover with plastic wrap. (Be sure to touch the surface). Freeze for a minimum of two hours.

Bring out the cookies and ice cream bowls. IF there is anything left over, you can always make an ice cream sundae or cone. In a word….Y UM





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