Honey Thyme Ice Cream, And A Countdown

Medically reviewed by Christiana George Updated Date: June 8, 2023

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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Aunt Jemima Pancake Mix Recipe

Breakfast

Christiana George

Updated Date:
June 8, 2023

Aunt jemima pancake mix recipe is a very popular flour based dish which is prepared using a mixture of wheat flour, baking powder and salt.

The recipe is easy to prepare and the pancakes are easy to make in a frying pan or in an electric skillet. These pancakes are served with butter and maple syrup.

Aunt Jemima Pancake Mix Ingredients

The ingredients in Aunt Jemima pancake mix typically include enriched wheat flour, leavening agents (baking powder, baking soda), salt, and sugar. Some varieties may also contain milk, eggs, and other ingredients.

You can find a complete list of ingredients on the packaging of the product or by visiting the manufacturer’s website. It is always important to read the label carefully and follow the instructions on the package when using any packaged food product.

Preparation Method for Aunt Jemima Pancake Mix Recipe

To make pancakes using Aunt Jemima pancake mix, simply follow the instructions on the package. The basic method involves mixing the pancake mix with water, vegetable oil, and an egg (if using), and then cooking the batter in a skillet or griddle until the pancakes are golden brown on both sides.

Here is a simple recipe that you can use as a guide:

Ingredients:

1 cup of Aunt Jemima pancake mix
1 cup of water
1 tablespoon of vegetable oil
1 egg (optional)

Instructions:

In a large bowl, combine the pancake mix, water, vegetable oil, and egg (if using). Mix until the batter is smooth and free of lumps.
Heat a large skillet or griddle over medium heat. Lightly grease the surface with oil or butter.
Pour the batter onto the skillet or griddle in small circles, using about ¼ cup of batter for each pancake.
Cook the pancakes for 1-2 minutes, or until bubbles form on the surface and the edges begin to look cooked.
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until the other side is golden brown.
Serve the pancakes warm, topped with butter and maple syrup, fruit, or your favorite toppings. Enjoy!

Note: The exact cooking time may vary depending on the size and heat of your skillet or griddle. Adjust the heat as needed to prevent the pancakes from burning.

Aunt Jemima Pancake Mix Calories

The total calories of this dish are 662 KCAL per serving which is derived from the fat content of 20 gms per serving. Apart from this, it also contains proteins of 24 gms, carbohydrates of 85 gms, sodium content of 730 mgs per serving and cholesterol content of 20 mgs per serving. This dish can be prepared using other ingredients as well such as whole wheat flour or all purpose flour instead of all purpose flour alone which can reduce the number of calories by 30%.

Aunt jemima pancake mix recipe is a delicious and healthy dish which can be prepared using the above mentioned ingredients. This can also be used as a snack in between meals.

Aunt Jemima Pancake Mix Recipe Nutrition Facts

This recipe makes 1 serving. Each serving has about:

200 calories
31 grams of carbs
3 grams of protein
5 grams of fat (mostly unsaturated)

Enjoy!

5 Different aunt jemima pancake mix recipes

Basic Pancakes: This recipe is for classic, fluffy pancakes that are perfect for a hearty breakfast or brunch. Simply follow the instructions on the Aunt Jemima pancake mix package, adding a tablespoon of melted butter and a teaspoon of vanilla extract to the batter for extra flavor. Top with butter, maple syrup, and your favorite fruit for a delicious breakfast treat.
Blueberry Pancakes: For a fruity twist on classic pancakes, fold in a cup of fresh or frozen blueberries into the batter before cooking. The blueberries will burst and add a sweet, juicy flavor to the pancakes. Top with more fresh blueberries and a drizzle of honey for a tasty breakfast.
Banana Pancakes: Mash a ripe banana and stir it into the pancake batter before cooking. The banana will add natural sweetness and a rich, creamy texture to the pancakes. Top with sliced bananas and a dollop of whipped cream for a decadent breakfast treat.
Chocolate Chip Pancakes: Stir in a handful of chocolate chips into the pancake batter before cooking for a delicious chocolatey twist on classic pancakes. The chocolate chips will melt and create pockets of rich, gooey chocolate in every bite. Top with more chocolate chips and a drizzle of melted chocolate for an indulgent breakfast.
Oatmeal Pancakes: Add ¼ cup of quick-cooking oats to the pancake batter before cooking for a hearty, wholesome breakfast. The oats will add texture and nutrition to the pancakes, making them a filling and satisfying breakfast option. Top with sliced bananas and a drizzle of honey for added flavor and sweetness.