There’s a small part of me
that’s always imagined I’d be a beekeeper someday.
It was a wide-eyed sort of dream, mind you.
The type that forms when you’re little,
before you know what something is really all about.
Before you realize that honey takes
a truck load of bees
and penchant for sticky.
My childhood friend George
always had bees though.
And that convinced me I wanted them too.
That and the stories he told of them.
He was some years older then me,
more a friend of my parents
than a friend of mine.
But he was ever-present throughout my childhood.
Looking back now,
it could have been
the tins he brought the honey in,
that I liked so much.
They were that antique-sort-of-beautiful variety.
You know the ones I mean.
The kind that a six year old
who really liked pretty things,
might just have been into.
It’s of course possible that my memory embellishes
the pretty they actually were.
But I remember that violet honey
that came inside
and I remember the magic
it all was to my little kid self.
- 3 eggs
- 2 egg yolks, extra
- 1 cup (220g) caster (superfine) sugar (I used 3/4 cup instead)
- 1 teaspoon vanilla extract
- 2 cups (500ml) single (pouring) cream
- 100g honeycomb, chopped
- Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until pale and thick. Remove from the heat and beat for a further 6–8 minutes or until cooled.
- Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through the honeycomb. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Spoon into cones to serve. Makes 2 litres.
- BY DONNA HAY