Honey Ice Cream

My little guy woke me up this morning and cried for an hour. He had wished for a toy last night, and when he went to look for it outside, he discovered it wasn’t there.He cried about how stupid movies were, and how they lie about wishes coming true.

It went on and on:

I want a motor razor scooter!
I wish we still lived in Colorado.
Daddy never takes me to Toys R Us.
YOU never take me to Toys R Us.
What, are you saying Santa isn’t real . . . ????
I need to take my training wheels off.
Can’t I just buy a little toy at Toys R Us?
Actually, I just want a stroller again.
What if there are bullies in kindergarten?

I want a monster scooter. They’re only three dollars!

On a normal morning, I would have put him on his bed to finish his tirade. But this morning—I must have been in a really good placeI just let him cry in my arms.I can recall plenty of times in my own life—even as an adult—when I’ve felt exactly like he did. And how I longed for someone to put their arms around me.He may never get a Power Wheels, or a motor Razor Scooter (which I think are too dangerous). But I hope he will understand that he has a mom who loves him. And will hold him when he cries.

What are the things your kids ask for that you don’t want them to ever have?

Now to the ice cream. We made this when my daughter asked if she could have some vanilla ice cream and pour honey over it. In that instant I imagined how much better a homemade ice cream with honey as the flavor and sweetener would be. My little girl, who wanted a quick fix, had to wait while I pulled out the ice cream maker and got to work. I think it was worth the wait.

Honey ice cream

2 cups heavy cream
1 cup milk
2/3 cup good quality honey
3 egg yolks

1. Heat the cream, milk, and honey in a medium saucepan set over medium heat until almost boiling. In a separate bowl, whisk egg yolks until smooth. While whisking, slowly add a small amount of the hot cream mixture. Add more and more until the egg mixture becomes warm. Pour all of the warmed egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Allow to cool completely. Strain through a fine sieve, and refrigerate until cold.

2. Pour the cooled custard into an ice cream maker and prepare according to the manufacturer’s instructions. Freeze for two hours to firm it up, or eat it right out of the ice cream maker.


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