Honey Frozen Custard with A Currant-Cherry Swirl - simmer cream, milk, honey, vanilla and salt. Temper yolks and cook on low until the ice cream base coats a spoon. Cool completely. Simmer currants, cherries (with the pits!), honey and sherry vinegar for 10 minutes. Strain and cool completely. Process ice cream base in an ice cream maker and transfer half to a container. Swirl in half the sauce and repeat with the rest. Serve immediately or freeze to firm up a bit. Amazing with chocolate sauce or chocolate vermicelli!