Honey Ice Cream

I found this recipe on Orangette, but Molly Wizenberg adapted the recipe slightly from Pure Desserts by Alice Medrich (which, by the way, looks like a really good cookbook). I changed it myself to make it lactose-free, by using coconut milk instead of the heavy cream. I ended up with an ice cream that was very light and had a soft consistency, but that was quite pleasant. Since the coconut milk has a stronger taste than the cream, though, I recommend using the full ½ cup of honey, perhaps even a little more, in order not to lose its taste to the coconut (taste your mixture before refrigerating it and decide for yourself, since honey can vary in sweetness). This is a very good dessert and is very easy to make, but it has a refined, subtle taste that is quite refreshing.

½ cup lactose-free milk
½ cup honey (see note above)
1 pinch salt
400 mL coconut milk (1 can)

In a small saucepan, warm the milk over medium heat until it begins to simmer gently around the edges. Pour it into a medium bowl, and allow to cool a bit (this will prevent curdling when the honey is added). Add the honey and salt, and stir well to dissolve the honey. Stir in the coconut milk. Taste, and adjust the amount of honey as needed. Cover and chill thoroughly, preferably overnight.



Freeze according to the instructions for your ice cream maker. Then, before serving, store the ice cream in the freezer until hard enough to scoop, at least 3 to 4 hours.




Served here with a sesame cookie.