|
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... |
|
Ingredients |
| 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) |
Method:-
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.
It is hoped to add a few more recipes, perhaps illustrated
by other groups of children in subsequent years.
Written... 04 to 07, 16 May 2002,
Upgraded... 12 June 2006,
|