Today, on 11 Frimaire, we are to celebrate wax (cire). We’ve skipped over pickaxe day. I’ve decided to think of today in terms of edible wax, as in beeswax. But, I have not made a recipe using beeswax! Instead, I’m turning a winter tea flavor into an ice cream. This is a recipe of my own creation.

Honey Ginger Ice Cream

1/2 cup honey

2 inch nub of ginger

1 1/2 cups whole milk

1/4 cup sugar

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks.

First, chop the ginger into large slivers. Warm the whole milk, sugar, salt and ginger in a medium pan. In a separate bowl, whisk the egg yolks. Temper the yolks by slowly whisking in some of the warmed milk mixture. Then, pour the yolks into the milk mixture. Cook over medium heat until the mixture is thickened. Remove from heat and add the honey and the heavy cream. Chill the mixture overnight and then strain it before putting it into your ice cream maker (if using one).