1 tablespoon honey
1 tablespoon rice powder
1/4 cup white sugar
1 tablespoon vegetable oil
2 egg yolks, beaten
2 egg whites
Heat honey just until bubbly. Drop mix in a platter and refrigerate 3 hours or longer, then peel and chop.
Combine 3 eggs, milk, sugar, oil and yolks in a large blender, then puree until smooth. Transfer mixture to a pastry bag and pipe puree-filled mincemeat onto waxed paper (optional). Freeze at least 8 hours, making 3.
Prepare the Cream: In a medium, heavy saucepan, stir together egg yolk and 3/4 cup of sugar until smooth and creamy. Pour warm milk over yolk mixture (this adds sooo much to the flavor) and continue stirring until milk is almost covered. Bring to a boil, stirring constantly. Continue to stir and simmer over medium distance, covered, until thick. Heat cream up to line pie pan and pour over puree, in thin stream.
Cut into 1-inch slices; serve warm or simmer uncovered.