Similar to a posset these may have been drunk, rather than eaten. Though I have included some modern options for in the Kitchen as well.
Ingredients:
1 cup double cream
1 tablespoon honey
2 egg yolks
A sprig of rosemary, sprig of savoury & a few thyme flowers
OR
1 cup double cream
1 tablespoon honey
2 egg yolks
A head of elderflower and a tablespoon of meadowsweet
Method:
Mix the egg yolks into the cream. Gently heat the cream for a few minutes.
Stir in the honey, until dissolved.
Add the herbs or flowers and leave to steep for 30 minutes.
Strain through a sieve or cloth and pour into small bowls.
In a modern context these are great chilled for a couple of hours, or alternatively to make your very own ice cream, freeze for several hours, until set firm.