Fancy making some ice cream? It’s really simple and I’ll share with you a recipe that will have you serving scoops of vanilla ice cream to your kids the next morning.

I know you can easily save yourself the time and trouble by buying tubs of Walls ice cream from the refrigerated shelves in a supermarket. But bear in mind they are heavily sugar and cream laden, it’s not exactly good for your health and weight. Furthermore, ice cream manufacturers usually skimp on ingredients. Hence, the texture, thickness and creaminess is lacking.

For a wholesome tub of home made vanilla ice cream, let’s start with 3 eggs. Separate the yokes and whites into different bowls.

Manually beat the yokes. Once blended, add half a cup of honey. Continue beating the yokes and honey mixture until it turns into a thick sauce.

Now do the same for the egg white. Beat the egg whites manually until the texture becomes stiff. Add the pre-mixed yokes and honey to the egg whites. Mix them well.

Get yourself a saucepan big enough to put the mixture in. You’ll also be mixing four cups of light cream into the mixture. The entire mixture shall be cooked in medium heat for fifteen minutes. To prevent the blend from sticking to the bottom of the pan, you need to stir it all the time.

Now the flavor. Add two teaspoons of vanilla extract. The cooked mixture is now ready to be freeze.

I take it you’ll be using a common freezer in your fridge. For the first two to three hours, the ice-cream mix will slowly cool down. Not exactly freezed and hard yet. It is recommended that you take the tub out and stir it during the first two to three hours.

Let it freeze overnight thereafter and you’ll have a delicious, solid, creamy, healthy and sugar-free vanilla ice cream treat for you kids the next day. Much creamier and denser than off-the-shelf ice cream you buy from the store.