Ingredients

• 2 Organic Pasture-raised Egg Yolks
• 2tbsp Raw Honey
• 200ml Raw Grass-fed Heavy Cream
• A pinch of Redmond Real Salt

Instructions

1. Whisk the egg yolks and honey – In a glass or stainless mixing bowl, whisk together the egg yolks and honey until the mixture becomes foamy and fluffy. This can take a little while. 
2. Whip the heavy cream – In a separate glass or stainless bowl, whip the heavy cream until it reaches about 70% stiffness (soft peaks that hold but still have a slight droop). Whipping more will incorporate more air in the cream, which results in a less smooth-textured ice cream.
3. Combine the mixtures – Pour a little bit of the whipped cream into the bowl of egg yolk mixture. Stir to combine, then pour it back into the bowl of whipped cream. Gently fold the egg yolk mixture into the whipped cream, being careful not to deflate the airiness. 
4. Freeze – Transfer the mixture into a container, cover, and freeze for at least 4 hours or until firm.
5. Stir the mixture until it freezes* – Stirring the ice cream mixture as it freezes over the next 4 hours will help create a smoother texture. I recommend stirring every 45 minutes for the first 2 hours and once at 3 hours.
6. Enjoy! – Scoop and serve as is or with your favorite toppings. 

Notes:

• Experiment with mix-ins like chocolate chips, nuts, or fruit as the ice cream freezes!