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[personal profile] kitchen_kink
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)

Date: 2012-04-25 02:16 pm (UTC)
From: [identity profile] infinitehotel.livejournal.com
Surprise acids have definitely caught me a couple of times when I've gotten particularly experimental with ice cream. One extra bit of knowledge that helps is the possibility of curdling goes down as the fat content of your wort goes up. So adding acidic ingredients to the milk and cream together (particularly once they're warm) helps to avoid the brain soup effect. :)

Date: 2012-04-25 02:36 pm (UTC)
From: [identity profile] trowa-barton.livejournal.com
I never had that problem when I made Spicy Brains, even though I use whole milk.
Then again, I don't completely replace sugar with honey.
UPDATE: I am curious to know how much of the recipe calls for heavy cream versus milk. How much of the recipe calls for sugar versus honey?
Edited Date: 2012-04-26 04:59 am (UTC)

Date: 2012-04-26 03:04 pm (UTC)
From: [identity profile] dietrich.livejournal.com
So the problem was that the recipe was for regular, sugar-sweetened vanilla with custard. In such recipes, you mix up the milk and sugar, steep the vanilla, and then make the custard from that, adding it to the cream last. Substituting honey caused the curdling.

In the recipe I later found I should've used, you make the custard up front without sweetener, add the cream, then add the whole thing to the honey at the end. Which is apparently the way to do it if you don't want a curdled mess. :)

Per some folks above, yeah, I'm sure the other way that would work would be to mix in the cream with everything else up front, to up the fat content.

Date: 2012-04-26 03:30 pm (UTC)
From: [identity profile] trowa-barton.livejournal.com
This is why I treat the creation of Spicy Brains like a Minbari ritual. Order and quality of ingredients is very important.

Date: 2012-04-25 06:26 pm (UTC)
From: [identity profile] sparkymonster.livejournal.com
*shudders*

I had a similar revelation when it came to using fresh ginger in an ice cream recipe. OH THE CURDLING

Date: 2012-04-26 04:56 am (UTC)
From: [identity profile] trowa-barton.livejournal.com
I'm curious:
How much of the recipe called for milk, and how much of it called for heavy cream?

Date: 2012-04-26 03:05 pm (UTC)
From: [identity profile] sparkymonster.livejournal.com
I don't recall the recipe, just the horrible curdling.

I was using delicious high fat dairy products though (woo Highlawn Farm Jersey cows!).

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