Honey & Ginger Icecream Debauchery

Here's one of those recipes that's been handed down through generations of Elliott's and will probably outlive the whole human race. Maybe it's a little something to sweeten the melancholy goth gene that also gets handed down.
I've made this very roughly only once previously and it worked a treat, apart from the serious welts and blisters I picked up for being a dumb fnuk using my balloon whisk - gotta get electric. You don't need an icecream churn for this, you stir just the once after freezing, as apparently it has such a disgustingly high fat content that ice crystals just don't stand a chance.
I'm wanting to impress certain parties (names unknown yet) over Christmas but forgot the recipe so had to call my dear Mama to get it again. There's more than one route to a women's heart (and the rest too) and I forsee many a scenario that would be facilitated, dare I say lubricated, by a stash of home made honey and ginger icecream. Oh so crass, I know but I really do have a stinker of a hangover and ones moral refinement is always first to suffer.

Honey & Ginger Icecream

• 2 eggs plus 2 egg yolks (I'm thinking 5 egg yolks and no white would be more indulgent)
• 2 tablespoons of icing sugar
• 8 fluid ounces of double cream
• 4 tablespoons of runny honey
• vanilla essence... perhaps not
• crystalised steam ginger with syrup (I was driven to making my own the first time round which is surprising easy)

1. whisk the eggs in a warm bowl
2. as you're going, gradually add the icing sugar
3. ...keep whisking until pale and ribbon like.
4. add vanilla essence and / or a heavy drizzle of the ginger syrup
5. whip the cream separately until thick but not stiff
6. fold into the egg mixture along with the honey
7. throw into the freezer
8. after one night, take out and stir with a fork, adding and mixing in some of the candied ginger