Noticing so many bees around the farm, and hearing of the worldwide colony collapse crisis, I was moved to pay homage to the culinary heroes of the insect world. This is a no-churn ice cream, making it very doable.
1 cup brown sugar
1 Tbsp honey
1/3 cup water
1/2 tsp vanilla extract
300 mL pure cream, lightly whipped
Combine the brown sugar, honey and water in a small saucepan, and bring to the boil over high heat. Reduce the heat slightly and boil for 5 minutes.
Beat the eggs with an electric mixer until fluffy. Pour the boiling syrup slowly, in a thin stream, into the beaten eggs, and continue beating until cold.
Add the vanilla and then stir through the whipped cream until well mixed.
Pour the mixture into a lined loaf tin, cover and freeze overnight.