58 | September 2012 www.womanthismonth.com Food l In a saucepan heat the milk but do not boil. l In a small mixing bowl whisk together the eggs, the honey and the salt and mix to break up the eggs. l Pour the hot milk over the egg mix, whisking so the eggs don’t cook. l Place everything back into the saucepan and cook over a gentle medium heat for 5-8 minutes stirring continuously so as not to cook the eggs but to thicken the mixture. l Remove before it can simmer, which would make the mix split, and cool in a water bath. l When cold, stir in the heavy cream and vanilla. Refrigerate for one hour before transferring the mixture to the freezer. Stir rapidly every 25 minutes until it thickens, or use an ice-cream machine and follow directions of manufacturer. Honey Sweet as People talk about natural foods, sweetener alternatives and health foods. In National Honey month, it’s prime time to discuss one of my favourite flavourings. A sweet miracle food made by bees using nectar from flowers, there are many varieties of honey, which are designated by the type of pollen and flowers sourced by the bee to produce it. While several types of bees and wasps produce honey, what we eat is produced by honey bees that transform nectar into honey, and store it as a primary food source in wax honeycombs inside the beehive. Throughout history honey has been known to be used as a sweetener in both food and beverages. Its sweetness evolves from the monosaccharides fructose and glucose, and it has approximately the same relative sweetness as granulated sugar. Today honey has been replaced as a primary source of sweetness by natural sugar, but there are a key number of recipes utilising this natural food source which are based solely upon it. Chefs use honey for its sweetness, caramelisation and for its differing unique flavours and textures. Honey is also used in various medicinal traditions to treat varying ailments and is a proven natural energy source. This month’s recipes show honey in both sweet and savoury uses. I have tried to put together a complete dinner showcasing its natural deliciousness, but don’t forget the two simplest recipes ever; add a spoon full of honey to hot tea for natural sweetness and two spoonfuls of honey over shaved ice for a delicious natural ice treat for those hot balmy summer nights. By James Claire 500ml milk 120g honey pinch salt 2 eggs, lightly beaten 500ml cream 1 tbsp vanilla essence Honey Ice Cream
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