Preparation:
Crumble the honey cake and spread on a cookie sheet. Bake on a 250 F oven for 30 to 45 minutes, until dry and crunchy. Set aside to cool, then crumble again to make both fine and coarse crumbles.
Beat the egg and egg yolks at high speed until light and fluffy, about 2 minutes. Gradually add the sugar, beating until mixture thickens. Lower the speed and mix in the honey, milk, vanilla and mace. Transfer to a bowl, and add the cream using a hand whisker. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions. Take the ice cream out of the ice-cream machine, and add the honey cake crumbles using a hand whisker. Freeze immediately, let the ice cream mellow for 24 hours, and serv |
