Cream the egg yolks with honey and sugar in a mixing bowl over steam.

Boil the beer and quickly mix about a ladleful of beer with the egg.

Add this mixture to the rest of the beer and heat over steam again, to about 175 °F (80 °C), whisking the entire time.

Place the mixing bowl in ice water and beat until cold.

Mix in the heavy cream, sieve, and place in the ice cream machine or freeze in a shallow pan, stirring occasionally.