Thursday, March 29, 2018

On the MENU this Week. Honey Ice Cream


This is a fairly easy dessert if you are entertaining over the Easter holidays. Yes, you can use bought vanilla custard from Woollies or another supermarket. Just make it the day before
Image courtesy of Serious Eats
4 Tablespoons runny honey - 120g sugar - 1 level teaspoon ground cinnamon 300ml double cream 300ml thick vanilla custard - 2 egg whites
Put honey, sugar and cinnamon in a saucepan with 100 ml water. Heat until the sugar dissolves, then boil for 5 minutes or until it becomes syrupy. Whisk the egg whites until stiff, then gradually add the hot syrup in a thin stream, whisking all the time to keep the mixture stiff. Whisk till cool. It is easier in a mixer. It will look like soft meringue
Whip the cream until it just holds its shape, fold through the meringue mixture and then add the custard. Spoon into a freezer container and freeze overnight. Take out of the freezer 10 minutes before serving. Serve sprinkled with nuts and some good fresh berries. And if you can get some, broken up honeycomb
Note: there is a lot of rather dubious honey in the shops, much of which is imported from China, and much of which has been adulterated with other substances. Honey is expensive and dubious practices are used to bring prices down. As always, you get what you pay for. Read the label carefully. Preferably, it should be approved by the South African Bee Industry Organisation (SABIO). There is a simple test if you are in doubt: Fill a glass with water. Add one tablespoon of honey into the glass. Adulterated or artificial honey will dissolve in water and you will see it around the glass. Pure honey on the other hand will settle right at the bottom of your glass
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