4 dl cream

Pour the cream into a saucepan and bring to a boil.

1 dl honey
4 egg yolks

Measure into a bowl and whisk together.
Slowly add the cream into the egg-honey mix, whisk constantly.
Pour the mix back into the pan and heat it, while stirring the mix, until it starts to thicken.
Remove from heat.

3 dl spruce shoots (Picea abies)

Add everything into a blender.
Blend until it is a smooth mass.
Let the mix cool down and leave in the refrigerator for a few hours, or over night.
Use an ice cream maker to finish off the ice cream.

Serve with wild herbs and flowers, for example common wood sorrel (Oxalis acetosella) leaves and flowers and wild pansies (Viola tricolor or Viola riviniana )