Separate the eggs. Beat the whites until they form stiff peaks. Refrigerate.
Whip the cream until it forms soft peaks.
Put the egg yolks and the honey in a double boiler or in a metal bowl placed over a pot with boiling water. Whisk until you get a very foamy consistency. Place the bowl on top of a bowl of ice water and continue stirring. Add the kirsch.
Fold the whipped cream and the egg whites into egg yolks. Fill it into a round freezing container and freeze for 6 hours, or until firm.
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