Sometime in the distant past my oma and opa gave us a little ice cream maker. It’s hand-cranked, and holds just a pint of ice cream, which is a little awkward because all the recipes are for a quart, but well worth the trouble of splitting the occasional egg. The prospect of losing my supply of homemade ice cream when I moved away was not a happy one.
As if by magic, a second ice cream maker appeared at a garage sale, identical to our own except in size. The pint-sized ice cream maker was bequeathed to me.
I’ve spent all winter excitedly promising all my friends elaborate ice cream parties. “As soon as it gets warm,” I’d say, “we can try all sorts of different kinds.” Everyone was very enthusiastic, brainstorming flavour ideas as we walked between classes in the snow.
Well, the warm weather is here, but life, which should in all conscience slow down as soon as school lets out, has continued at a breakneck pace. This week was the first time I pulled out the ice cream maker, and I turned to the comfort of a tried-and-true recipe: honey vanilla ice cream. The experiments will have to wait, but for now, this does very nicely indeed.
Ice cream, anyone?
Honey Vanilla Ice Cream
Adapted from The Donvier Ice Cream Dessert Book by Anna Creery. The original recipe had the same title, but, oddly, nary a drop of vanilla.
- 1/2 C milk
- 1/3 C honey
- 1 tsp vanilla
- 1 egg, beaten
- 1 C heavy cream
Gently heat the milk and honey in a saucepan, stirring, until they are steamy and hot, but not bubbling. Remove from the heat and whisk in the vanilla and the egg. Allow to cool slightly before stirring in the cream. Cool completely before freezing in an ice cream maker; you can also try using your freezer and stirring like mad every few minutes, but you will lose a lot of ice cream to fork licking that way.
1 pint.
