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...
||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.
||4 oz (100 gm) Margarine or Butter|
||1 - 2 oz (25 - 50 gm)Honey|
||4 oz (100 gm) Raisins.|
||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.
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.|
It is hoped to add a few more recipes, perhaps illustrated
by other groups of children in subsequent years.
Written... 04-07, 16 May 2002