from Devorah

6 eggs separated
1/3 c. honey
1 tablespoon. vanilla
2 tablespoons nut butter

Beat yolks with honey Add vanilla and nut butter and beat again.
Beat egg whites until stiff peaks form.
Fold whites into yolks. Put into ice cream maker OR Freeze for 1 1/2 hours.
Mix together again to blend and refreeze.
Keep mixing every 1/2 hour until it reaches ice cream consistency.

Tip: It may separate at first. It it will mix together eventually.