i made so many things in one day! thank god for federal holidays in honor of douchebags who sailed the ocean blue!
so my honey ice cream did not turn out super - it was pretty icy. i am guessing this is because instead of actual cream i used whole nonhomogenized milk from the market, which has such a noticeable creamline that i assumed there would be plenty of fat in there to compensate. but i guess not. the funny thing is, i made a chocolate sorbet -- no dairy at all -- and you might expect something like that to be too icy and not sufficiently creamy, but in fact my chocolate sorbet was smoother and richer than my honey ice cream. awesome.
well, anyway, here is the recipe i used -- i'm not saying i endorse it exactly.
1.5 cups whole creamline milk
1/4 cup honey (or less if your honey is strong-tasting)
scant 1/8 teaspoon salt
warm the milk, then let it cool. warm the honey and mix it into the milk with the salt until well dissolved. cover and chill, preferably overnight. freeze in an ice cream machine. then transfer to a covered container and freeze in the freezer. try to catch it at just the right moment when it's not too wet and not too icy, and eat it.
and here is the dark chocolate sorbet (slightly modified from the source because i was feeling lazy and didn't want to use any stove implements besides the teapot) which i heartily endorse:
1/2 cup cocoa
scant 1/2 cup sugar
1 pinch salt
1 cup boiling water
1/4 tsp vanilla
1 tbsp rum or vodka (optional)
combine cocoa, sugar, salt in a bowl. whisk in 1/4 cup of the boiling water until you get a thick paste. then stir in the rest of the water. add the vanilla and chill until cold. stir in the rum or vodka (optional - but helps keep it smooth!). freeze in an ice cream machine, then transfer to a covered container and freeze in the freezer. enjoy for weeks because it doesn't go icy -- if you can save it past the first day.
yes, you read right -- no chocolate other than regular old baking cocoa! this makes me smile so much.