Ingredients
40g fresh, good quality cold pressed safflower oil
40g distilled water
10g beeswax pellets or grated beeswax
1 teaspoon honey
2 heat resistant bowls with lid
1 large pot or pan
1 hand whisk or wooden spoon
1 teaspoon or dropper
kitchen scales
heat resistant jar to contain the cream
ice cube trays
Before you start
Sterilise the ice cube trays, jar and lid, tray of the kitchen
scales, bowls, lids, dropper, whisk and spoons with boiling water
and air dry them completely.
Put the safflower oil and beeswax in the bowl and cover it.
Put the distilled water into another bowl and cover that too.
Put the 2 bowls into a pot of water.
Put the pot over heat and let the water in the pot boil until the
beeswax has melted.
Remove from heat.
Take both bowls out of the pot.
Slow drizzle the honey into the oil, beating it in thoroughly.
Using a teaspoon or dropper add the distilled water to the
oil/beeswax mixture, 1 drop at a time, mixing with a whisk or
wooden spoon all the time.
Once all the distilled water has been added to the mixture, stop
mixing.
Leave to settle for 5 minutes.
If any water was not incorporated
into the cream, it would sink below the cream. Discard that water
later.
Transfer the cream into the ice cube trays, 1 teaspoon per cube.
Put 1 teaspoon of the cream into the jar for use within the day.
Put the ice cube tray in the freezer until the cream is frozen.
Transfer the frozen cream cubes into a sterile airtight freezer
safe box.
To use: Take out a cream cube each night and put in a sterile jar.
Keep in the refrigerator to thaw overnight for use the next day.
Use within 24 hours once taken out of the freezer.
(This is necessary as the cream contains no preservatives.)