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Recipes Using Honey
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Sweet Making and Ice Cream Making
for Sr. Catherine's course

Part of the objective in sweet making here is to use recipes that include honey as an ingredient, partly to promote honey in cookery and partly to educate 'would be' beekeepers in how to use a portion of their crop. Apart from that it is good fun and the results are tasty.

Herb Ice Cream... Ice Cream Cone

12 fl oz - (350 ml) of fresh milk
6 fl oz - (175 ml) pure Irish honey
16 fl oz - (475 ml) cream
6 egg yolks
40 sprigs fresh herbs (a little Thyme & a generous supply of Apple Mint was Sr. Catherine's choice)


Put the milk and cream into saucepan with the herb sprigs.
Bring to the boil and leave to infuse 15-20 minutes.
Whisk the egg yolks, and add a little of the cooled herb flavoured liquid and then mix the two together.
Cook over a low heat until the mixture barely thickens and lightly coats the back of the spoon.
Melt the honey gently, just to liquefy.
Add to the custard, formed by the milk and eggs. Mix well.
Chill thoroughly and then freeze.
Serve, garnished with sprigs of the herbs used in the recipe.

Honey Tiffany...

4 oz (100 gm) Margarine or Butter
1 - 2 oz (25 - 50 gm)Honey
4 oz (100 gm) Raisins.
1 Egg.
1 table spoon (15 ml) Grated Chocolate.
8 oz (200 gm) Digestive Biscuits.
5 oz (125 gm) Plain Cooking Chocolate (milk chocolate is shown in the bottom right photograph)

Melt the butter and honey.
Stir in the raisins and grated chocolate.
Beat the egg and add it to the mixture.
Cook slowly for 3 mins. DO NOT LET IT BOIL.
Take off the heat and add the crushed biscuits.
Mix thoroughly.
Press into a Swiss roll tin (1/4" to l/2" (6 mm - 12 mm) thick).
Leave to set.
Cover with melted chocolate.
Cut and serve.
Place your cursor over the picture to see the details.

Honey Tiffany Hayley McCarron Grating chocolate for mixing with butter and honey Caoimhe Cashman Breaking up chocolate for leaving on stove to melt Caoimhe Cashman Putting the broken-up chocolate in a bowl that is over a saucepan of water Éadaoin Carroll Weighing the butter Laura Rooney Stirring butter continouously while melting
Siobhra Aikin, Sarah Reynolds and Belinda Clarke Crushing digestive biscuits Rebekah Bannon Weighing out the Honey Una Coleman Cracking and beating up the egg Nicola O'Reilly Weighing out raisins Siobhra Aikin Adding the beaten egg to the mixture in the saucepan Belinda Clarke Adding the crushed biscuits and mixing all together Caoimhe Cashman Spreading the mixture in a Swissroll tin Laura Rooney Pouring the melted chocolate over the mixture in Swissroll tin

It is hoped to add a few more recipes, perhaps illustrated by other groups of children in subsequent years.

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Written... 04-07, 16 May 2002