Lifehacker recently had a post linking to a recipe for homemade ice cream that only had two ingredients, and didn’t require an ice cream maker. Being a lover of ice cream, I had to try it. Here’s the recipe from instructables.com:

Ingredients:

• 1/2 cup of honey
• 2 1/2 cups of cream
• Vanilla extract (optional but recommended)

Directions:

1. Whip 1.5 cups of whipping cream (plus 1 teaspoon of vanilla extract if desired) until it forms stiff peaks, refrigerate.
2. Heat honey on low heat until it is very runny and add the remaining 1 cup of cream. Stir together until well blended (and grate in teensie bit of vanilla bean, if desired).
3. Add honey/cream mixture to the whipped cream. Whisk until well blended.
4. Freeze approximately 6 hours until the mixture is the consistency of ice cream.

Homemade Two Ingredient Ice Cream

I made the ice cream before bed last night, and it was ready when I woke up. It tastes a lot like the honey I used, so if you’re going to try it, use a honey that you like. I also added some vanilla extract that dad brought back from Haiti. The homemade ice cream has the right consistency, and is delicious.

I had some leftover heavy cream that I wasn’t sure what to do with. I was watching Secrets of a Restaurant Chef on Food Network today when the host said that she was going to make butter. All she did was dump some heavy cream in the mixer, and turn it on high for a while. She didn’t show the rest of the steps, so I looked it up.

Here’s what you do:

1. Pour heavy cream into a mixer or food processor. I used a food processor since it has a lid that kept everything clean.
2. Mix on high for about 10 minutes until you have butter.
3. The butter will separate, and you’ll be left with curds and butter milk in the bowl.
4. Strain the milk from the curds.

Homemade Butter

I flavored the butter with a little bit of salt during step two. If you want to save the butter milk, you may want to save the flavoring until after step four. The next time I make butter I’m going to try adding some herbs.

Ingredients:
1 box of graham crackers
1 jar of marshmallow fluff
1 jar of Nutella
Glass of cold milk

Nutella

If you have never had Nutella, you’re missing out. It’s a very creamy, chocolately, and hazelnut-y. There are 50 hazelnuts in every 13 ounce jar. Nutella is great on toast or crackers, and a Nutella and banana sandwich can’t be beaten.

Marshmallow Fluff

Marshmallow fluff is also a great ingredient. It’s  a creamy marshmallow spread that’s a great replacement for jelly in a PB&J sandwich. (There’s a recipe on the back of this jar for marshmallow fluff brownies that I think I’m going to try.)

Graham Crackers

I don’t think this needs a description.  I watched an episode of Good Eats the other night about crackers. Alton Brown said that the creator of graham crackers (a Mr. Graham) created them as a food to keep people from lust. The original recipe called for wheat and water.

Step 1: Spread the fluff on a cracker.

Step 2: Spread the Nutella on another cracker.

Step 3: Combine crackers.

Step 4: Pour a glass of milk and enjoy.

Tips: