Put the berries, water and 1 tbsp of the honey in a saucepan. Cover and heat until the water boils, turn it down to a simmer and let it bubble away for about 10 mins until the fruit is soft but not disintegrating. Drain off the liquid from the fruit and set aside to cool.
Using an electric whisk, beat the egg yolks and honey til thick. Stir in the vanilla.
In a separate bowl, whisk the cream until it’s thick but not stiff. It should still move around in the bowl.
Fold the cream into the egg mixture and pour into a loaf pan lined with cling film.
Spoon the slightly mushy berries into the liquid, swirl but don’t over mix.
Cover and freeze for six hours. Remove from tin and slice to serve.