Honey Thyme Ice Cream, And A Countdown
If you follow me on Pinterest, you’ll have noticed that the activity on my Wedding board has increased lately (mostly because it used to consist of nothing).
Bouquets, dresses, venues, they’re kind of the topic du jour. Du année is more like it. Chris and I are supposedly getting married next summer.
I would understand if nobody believed us. After all, ‘we’re getting married… soon’ is becoming something of a party line, a slogan of sorts. It’s good for when our moms call, or when our friends inquire—although I have noticed that the asking of the question has trailed off as of late. See, nobody believes us anymore.
Though we got engaged last summer, we decided to postpone our wedding by a year because we knew that 2012 was going to be extremely tumultuous: we both quit our jobs, went on an extended backpacking trip, then moved across the country. Who has time for wedding planning among all of that action?
Anyway, we’ve agreed to start planning in September, a prospect I’m not really looking forward to. All the details and the spreadsheets (I’m a Type-A wannabe), the tracking of said details, the eventual arrival at the point where I realize I can’t stop thinking about the details. And there will be lists, and the honing of lists, and the further honing of lists. Finally, the horrifying realization that we’re probably going to spend more on this one day than the two of us did during the whole four months that we spent backpacking through South America. Times two. Or three. I won’t let it reach three, I promise.
Below is one last ice cream recipe to mark our loss of innocence. Before we become initiated to the world of on-site versus off-site catering, sweetheart versus wedding party table, sleek versus poofy (dress, of course), signature cocktail versus open bar, and much, much more. All to come, my friends, all to come… (don’t worry, I promise I won’t inundate you with wedding details.)
Or maybe this recipe just marks the end of the summer months, and a successful conclusion to our very first summer in New York City.
I love the interplay of sweet and savory and this ice cream is both subtle and satisfying. I can’t decide if the thyme amplifies the honey or the honey amplifies the thyme, but it has a very distinct flavor I enjoy very much. Honey ice cream on its own tastes so pure to me: it loses its super-concentrated sweetness, and becomes creamy and floral and light. Thyme is by no means heavy-tasting, but it adds just that touch of… darkness, moodiness, a slightly off-kilter note that’s therefore more complex. An olfactory play on chiarascuro?
Here’s to the end of August, and the beginning of a countdown. 12 months, 11, 10….until I get hitched!
HONEY THYME ICE CREAM
From The New York Times
Makes about 1 quart
Ingredients:
1 cup whole milk
2 cups heavy cream
6 large sprigs fresh thyme
4 egg yolks
3/4 cup honey
Directions:
Combine the milk and cream in a saucepan and add the thyme. Bring to a boil. Remove from the heat, cover and let stand for 20 minutes. Strain and return the mixture to the saucepan.
Meanwhile, whisk the egg yolks in a bowl. Slowly pour in the cream mixture a little bit at a time, whisking constantly. After adding a cup, whisk in the honey and add the rest of the cream. Pour the mixture back into the saucepan, cook over low heat and stir constantly until the mixture is thick enough to coat the back of a spoon. Cool, then refrigerate until cold, 2 hours to overnight. Freeze in an ice-cream machine according to manufacturer’s instructions.
Note: The type of honey you use probably matters very much because there are so few ingredients. Mine was light, kind of a general all-purpose honey. I wonder if the buckwheat honey I tried at the farmer’s market, which was a little too bitter for everyday use, might not work well in this recipe? Also, this ice cream melts quickly. Maybe the honey’s chemical composition lowers the frozen custard’s freezing point? I’m not sure, but if serving to a group, you might want to pass out the bowls as you scoop.
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Candy Grapes Recipe
Candy Grapes Recipe is a great way to enjoy a candy treat while still maintaining good health. Candy Grapes Recipe is easy to make and can be made in large batches. Make enough for everyone and share the love!
Ingredients:
- 1 pound of dried grapes (seedless)
- 1 cup of sugar (granulated)
Directions:
- Mix the grapes and the sugar in a large bowl and mix well. Leave it for about 24 hours to let the grape juice be absorbed by the sugar.
- After 24 hours, take a large cooking pot and add the mixture from above, stirring constantly over low heat until it is thickened and all of the sugar is dissolved. This will take about 15 minutes or so, depending on your cooking pot size, heat source etc.
- Once thickened, remove from heat and pour into a glass jar or other suitable container for storage at room temperature until ready to serve your guests. Store any remaining candy in an airtight container in your refrigerator for up to one week’s time or longer if you wish!
- Serve as you would with any other type of candy treat! Enjoy!
Nutrition Facts:
- Serves: 4 – 8
- Calories: 158.4
- Fat: 0.1
- Cholesterol: 0.0
- Carbohydrates: 40.6
- Protein: 2.6
- Fiber: 2.5
- Sodium: 2 .0
- Sugar: 37.4
Note: The above does not include salt
3 More Candy Recipes
Everyone loves candy. Candy is delicious, easy to prepare, and perfect for any occasion. But what if you want to be healthy? You can still enjoy your favorite candies with these healthy recipes!
Whether you’re looking for something to satisfy your sweet tooth or you want to make healthy alternatives for your kids treats, this collection of candy recipes has got you covered. This includes recipes for gummies, granola bars, and more!
Gummi Candy Grapes Recipe
A great way to enjoy a candy treat while still maintaining good health is by making this Gummi Candy Grapes Recipe! Gummi Candy Grapes are easy to make and can be made in large batches. Make enough for everyone and share the love!
Ingredients:
- 1 pound of dried grapes (seedless)
- 1 cup of sugar (granulated)
Directions:
- Mix the grapes and the sugar in a large bowl and mix well. Leave it for about 24 hours to let the grape juice be absorbed by the sugar.
- After 24 hours, take a large cooking pot and add the mixture from above, stirring constantly over low heat until it is thickened and all of the sugar is dissolved. This will take about 15 minutes or so, depending on your cooking pot size, heat source etc.
- Once thickened, remove from heat and pour into a glass jar or other suitable container for storage at room temperature until ready to serve your guests. Store any remaining candy in an airtight container in your refrigerator for up to one week’s time or longer if you wish!
- Serve as you would with any other type of candy treat! Enjoy!
Nutrition Facts:
- Calories: 400
- Total Fat: 0 grams
- Saturated Fat: 0 grams
- Polyunsaturated Fat: 0 grams
- Monounsaturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 10 milligrams
- Potassium: 50 milligrams
- Total Carbohydrates: 100 grams
- Dietary Fiber: 2 grams
- Sugars : 95 grams
Gummi Candy Peanuts Recipe:
Gummi Candy Peanuts Recipe is one of my favorite recipes. I remember when I was a child and we used to go to the movies, we would buy some gummi candy peanuts. They were so good! They were in a small box that was about 2 inches wide, 4 inches long and 1 inch deep.
The box had 8 rows of 8 little plastic bags of candy. Each bag was filled with a different flavored gummi peanut. We would open up the plastic bag and put them in our mouths like regular peanuts or other nuts but they were not real nuts at all!
They were made out of gelatin which is made by boiling animal bones, skins, tendons, etc. It’s not kosher to eat this stuff because it’s made from non-kosher animals!
Gummi Candy Peanuts Recipe Ingredients:
- 1 package of Gummi Candy Peanuts (or any flavor you like)
- 2 cups sugar
- 2 cups water
- 1 cup corn syrup (or any kind you have on hand)
- 1 teaspoon salt (optional) – I don’t use salt because I don’t like salty foods but if you want them salty, then add it in! You can always cut the salt out later.
Directions:
- In a medium sized pot, mix the corn syrup, sugar and water together. Bring to a boil stirring constantly until it turns into a thick syrup. (This takes about 10 minutes)
- Add in the gummi candy peanuts and stir. Cook for another 2 minutes, stirring constantly to make sure that all of the gummi candy peanuts are coated with the syrup mixture. Remove from heat and allow to cool for about 5 minutes before pouring into a greased pan or container of your choice! (I use a 9 by 13 inch pan.) This recipe makes enough for one batch of gummi candy peanuts! It makes a lot!
- Allow to cool for about 3 hours before you can handle them! Store in an airtight container!
- If you’re going to eat them right away, then it doesn’t matter if they are still warm. I try to wait until they cool down before I eat any of them so that they don’t melt in my mouth! (They are so good!)
Nutrition Facts:
- Serving size: 1/4 cup (60g)
- Calories: 160
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 80mg
- Carbohydrates: 37g
- Fiber: 0g
- Sugar: 37g
- Protein: 2g
Gummi Candy Jelly Beans Recipe
Gummi candy jelly beans are made from gelatin, which is derived from animal bones and skin. Jelly beans are also made with food coloring. Please note that the food coloring used in gummi candy jelly beans may contain gluten. Gluten is a protein found in wheat and other grains. It gives elasticity to dough (as in bread) and helps give it its spongy texture.
Gummi Candy Jelly Beans Recipe Ingredients
- 1 (14 ounce) package of red jello (flavor of your choice)
- 1½ cups water, divided use
- 2 packets of unflavored gelatin (about 2 tablespoons)
- 1 cup sugar, divided use
- 1 teaspoon salt
- 1 (12 fluid ounce) can frozen apple juice concentrate, thawed
- Food coloring (optional)
Gummi Candy Jelly Beans Recipe Directions
For the jelly beans:
- Prepare jello according to package directions, using 1 cup water and adding ½ cup sugar and salt.
- Dissolve gelatin in the remaining ½ cup water. Stir into prepared jello mixture along with apple juice concentrate. Add food coloring (if desired). Pour into a 9 by 13-inch pan and chill until set, about 2 hours. Cut into small blocks or use cookie cutters to cut out shapes and place on waxed paper-lined baking sheets to dry overnight (if possible) or in the refrigerator for at least 3 hours. Store in an airtight container when not being used.
For the coating:
- Mix sugar with ¼ teaspoon salt in a small bowl and set aside until ready to use.. Line a baking sheet with parchment paper.. Melt chocolate according to package directions, stirring occasionally until smooth.. Dip each jelly bean halfway into melted chocolate, then place on prepared baking sheet to harden.. Sprinkle lightly with salt-sugar mixture just before serving.
Nutrition Facts:
- Servings: 24
- Calories: 70
- Total Fat: 1.5g (2% DV)
- Saturated Fat: 0.5g (3% DV)
- Trans Fat: 0g
- Cholesterol: 0mg (0% DV)
- Sodium: 100mg (5% DV)
Enjoy!
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