- 3 tbsp honey
- 1 vanilla pod
- 3 egg yolks
- 225ml cream
Dollop the honey into a saucepan. Halve the vanilla pod. Scrape out the seeds (save the pod for your Strawberry Sauce). Set over medium heat. Take off the heat as soon as it begins to bubble up.
Add the egg yolks. Whisk for a minute or till the mix is frothy.
Gently whisk the cream in (saving 25ml for your Banana Ice Cream). Pour into a freezer-proof tub.
Freeze for 4 hours or till set. Best eaten on the day you make it – that way it is super creamy.
How to separate an egg [illustrated?] Set out two bowls: one for the yolks, one for the whites. Crack the middle of the egg gently on the rim of one of the bowls or on a hard surface near the bowl. Use your thumbs to gently pry the egg open. Make a cup shape with your hand. Pour the egg into your hand. Slowly let the egg whites slide through your fingertips. Use your leftover eggs to make eggy bread.
Knock, Knock! Who’s there? Omelette. Omelette who? Omelette smarter than I look!
ACTIVITY Turn your egg carton and box string into a spider, a lady bird or a pair of goggles.