Heat the sugar, Karo and honey over medium heat until it boils. Stir constantly over low heat for five
minutes taking care that it doesn’t burn.
Very quickly, add baking soda, stirring vigorously while it foams. Turn off the heat and immediately pour the
mixture onto a parchment paper lined cookie sheet. Let it cool and harden. When it’s completely cool, break it up into
small pieces and set aside.
For the ice cream...
4 egg yolks
1 cup sugar
500 ml (1 pint) whipping cream
1 tsp. vanilla extract
Cream together the egg yolks and sugar until light and fluffy. Add vanilla.
In a separate chilled bowl, whip cream until it’s light and fluffy. Gradually fold the egg mixture into the
cream. Immediately, pour the entire
mixture into the ice cream maker. Five
minutes before it’s finished, add the crushed honeycomb. Freeze.
And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom.
- Anaïs Nin
Good afternoon and welcome to the first day of my blog. I have decided to claim my sliver of cyberspace and plan to fill it with beautiful, interesting and magical images and ideas. I hope you enjoy the journey. Love, Carol
Clockwise from top left...Iris 'Katherine Hodgkin' just finished blooming, Hellebore 'Cotton Candy', Daffodils and Camellias are blooming now. Compost has been spread and I've planted the early veg like peas and lettuce.