Method

• 1.
  Place honey in small saucepan over medium heat and bring to the boil.
• 2.
  Meanwhile, put egg yolks in a large stainless-steel bowl. Using an electric beater on high speed, start beating the egg yolks. When honey has boiled for 2 minutes, slowly pour into yolks, still beating. Beat for 6-8 minutes until the mixture is thick and pale, then cool.
• 3.
  In a separate bowl, whisk cream and vanilla until soft peaks form. Fold into the honey mixture, then fold in honeycomb.
• 4.
  Line a 1-litre loaf pan or plastic container with plastic wrap. Pour in mixture and cover tightly with plastic wrap. Freeze overnight. (It keeps well in the freezer for at least 2 weeks.)
• 5.
  To serve, very quickly dip the pan nearly to the rim in hot water. Wipe dry, then turn out onto a chilled platter. Slice and serve immediately with the fruits.