Method

Beat egg whites until stiff. Gradually add half of the sugar and continue to beat until glossy. Beat egg yolks, gradually add other half of sugar and beat until pale yellow, add vanilla essence. Fold yolk mixture into egg white mixture. In a separate bowl, whip cream. Fold into egg mixture. Heat berry puree (or couli), when hot remove from heat and stir in honey. Carefully stir through mixture and put into bowl for freezing. After 2 hours in freezer remove and whip with fork. Repeat after another hour. Honey Ice Cream is ready to eat after another hour.