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You learn something new every day
Apr. 25th, 2012 10:06 amSo 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]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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)
Well, did you know that honey is acidic? To borrow a page from
sparkymonster, WHO KNEWTurns 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)
