Ice Cream of Pecan

[mysteriouza]

1 cup chopped pecans
4 eggs, separated
3/4 cup honey
3 tsp vanilla
2 cups heavy cream, whipped
1/8 tsp sea salt



Place the egg yolks, honey and vanilla in the small bowl of an electric mixer.
Beat until well blended are very smooth.
Fold the egg and honey mixture into the cream.
Beat the egg whites with salt until stiff but not dry and fold into cream mixture.
Fold in the nuts.
Pour into three ice cubes tray and set in freezer.
When solid, remove and paint into a quart container.