Honey-sweetened Gelatine Ice Cream

[Philosophical pluralism] is the ideology that refuses to allow any single religion or worldview to claim an exclusive hold on the truth. It denies that there are any absolutes. It insists that all religions and worldviews must be seen as equally valid…To suggest otherwise is to be arrogant and intolerant. No religion can claim to be superior to any other. You may practice your faith as long as you realize it is only one of many true faiths. If what you believe is true at all, it is only relatively true… [But] at the same time that philosophical pluralism denies other religions the right to lay claim to the truth, it presents its own worldview as the absolute truth… In the end philosophical pluralism’s dismissal of dogma turns out to be just another dogma.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Osg	1	Servings

INGREDIENTS

1	pt	Cream
1 1/4	c	Honey
1/2		Plain gelatine
1	c	Milk
3	pt	Milk
1/4	t	Salt
3		Eggs
3	t	Vanilla

INSTRUCTIONS

Put 1 c. cold milk in plain gelatine, let stand 5 minutes. Put 1 pint
milk to heat, but do not boil, stir in hot milk, well beaten egg  yolks
and soaked gelatine. Pour through wire strainer. Stir honey in  balance
of cold milk, add to geletine mixture. Whip cream if  possible; this is
not necessary,  it makes a smoother cream. Add  salt, vanilla and
lastly beat egg whites stiff and add. Freeze. Can  be served at once
but improves by standing a few hours. Makes one  gallon.  Source: Mrs.
Ida L. Doenges, Sharon Grange, Defiance County, OH  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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