Apr. 25th, 2012

kitchen_kink: (cat-tini)
So yesterday, I decided to make ice cream from this recipe by David Lebowitz. (He doesn't tend to fail me.) I chose, however, to sweeten my ice cream with honey rather than sugar.

Well, did you know that honey is acidic? To borrow a page from [livejournal.com profile] sparkymonster, WHO KNEW

Turns out if you heat up good milk and good raw honey in a pan together, you will get MELTED HONEY AND CURDLED MILK.

I let the gross-looking mess sit there with the vanilla in it and steep anyway, because dude, 3/4 cup of local raw honey is expensive and I wanted to see if I could salvage it.

Turns out I was in luck. I did the custard Very Carefully and it actually sort of reconstituted, and when I strained it into the cream, most of the tiny solid bits stayed behind. I churned it this morning, and whoa, it's amazingly tasty. So, not a total fail. Still, I think next time I'll try this recipe, which was developed with honey in mind. (Pro tip: apparently you add the honey at the end. WHO KNEW)

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dietrich

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