Happy Belated Father's Day

Ok, yes, it is so true, Father’s Day happened very much early September and yes, I am guilty of being late again but honestly can you blame me considering it was the weekend before my 2 hour maths exam? Haha nope didn’t think so

This Father’s Day (2 weeks perhaps too late but still!), I decided to bake 2 pies in one oven (I hate the idea of killing two birds, I mean seriously, which sadist made that up? ) and make not pies at all but ice cream

I mean, I realised how sad it was that with the warm weather coming, I hadn’t yet commemorated the beauty that is sunshine which is not all about looks! Ok, now make that three pies in one oven

My dad has an obsession with peanut butter. Sorry daddy but the face you make when you enjoy it on toast tells me its an obsession. How? Its the face I make when I eat chocolate. Eat in front of the mirror and you shall see what I mean

My granddaddy (Baba), is obsessed with honey. Sorry baba but its true. Sure you are not that emotive when eating but I think ever since I was born, you have been putting a spoon of honey into warm millk for your breakfast each day. Now 17 years is a pretty long time for such a beautiful relationship don’t you think?

So I searched for a recipe to please my nutty daddy… ok sorry daddy I just saw how that typed out but I can’t change it ’cause it looks funny … and my honey-loving Baba. I mean, I could peanuts into a honey slice but please… so… normal

Which is why when I saw this recipe, everything changed. it was bright, springy, pretty and most importantly, used peanut butter and honey. Perfection for the two wise men of my family doesn’t come much closer. But it did. When I adapted the recipe a little more to add that extra flavour which did make it perfect for them

Happy [belated] Father’s Day men, here’s toasting a sundae glass filled with peanuts up to you! (please ignore the missing spoonful )

**You may have noticed my post is significantly shorter today. This is because I am a little fever-ish but hey, at least it gives your tired fingers a little rest – though I will make muscular fighters out of them soon enough

Double Nut Honey Ice Cream
Adapted from: Love & Olive Oil

Makes: 1 Litre

Ingredients:

• 2 cups thickened cream
• 1 cup full cream milk
• 1/3 + 1 tbs caster sugar
• 1/4 cup honey
• pinch of salt
• 4 egg yolks
• 2 tsp vanilla essence
• 1 cup creamy peanut butter
• 1 cup honey roasted macadamias, roughly chopped
  

Method:

1. Pour 1 cup of thickened cream into a heat proof bowl inside a larger bowl filled with ice water. Place a fine mesh sieve over the top of both bowls
2. In a saucepan combine remaining cream, milk, 1/2 the sugar, honey and salt. Cook gently over a low heat until the mixture is steaming and the honey has completely dissolved into the mixture. Remove from heat
   
3. In a small bowl, whisk the remaining sugar and eggs until a little pale. Slowly whisk in some of the warm cream mixture until half of it is incorporated into the yolks (doing it slowly will temper the eggs as opposed to making them scrambled)
4. Pour yolk mixture into the saucepan and return to medium heat, stirring constantly until the mixture thickens and coats the back of a wooden spoon, roughly 5-7 minutes (do not allow it to boil)
5. Pour mixture through sieve into cream, discarding solids. Add in vanilla essence and stir to combine.
   
6. Place plastic wrap over the mixture, pressing the surface to prevent a skin forming and refrigerate for 3 hrs till overnight
7. Churn ice cream according to manufacturers instructions. While churning gently warm up peanut butter in microwave till liquidy (I did it in 20 second intervals)
8. Once churned, mix through the roughly chopped honey coated nuts
9. Place peanut butter in a piping bag or using a spoon and skewer, drizzle it throughout the churned ice cream and swirl it evenly around. Transfer to a freezer-safe container overnught before serving
   

Tell me you do not want a small (BIG) spoonful right now?

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