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Buttermilk and Honey Sorbet
SUBMITTED BY: Andrew Zimmern


INGREDIENTS
Sorbet

Place the following in a 2 qt. Saucepan over medium heat:
1cup water
1cup sugar
¼ cup light corn syrup


DIRECTIONS
In a 2 qt. Saucepan over low heat, dissolve 1/3 cup honey into 1 and 1/2 cups of buttermilk. Do not scald.

Cool

Place buttermilk mixture in a slender bowl with high sides.

Place an egg into the bowl. Add the corn syrup mixture until a round 1 inch size piece of the egg is visible to the eye as the egg floats in the mixture.

Process according to the manufacturers direction in a table top sorbet/ice cream machine.

Ice Cream
In a large bowl cream together 5 egg yolks and 6 ounces of sugar.

In a 2 qt. Saucepan over medium heat scald 4 cups heavy cream, 1 split vanilla bean and 1/3 cup of honey.

Liase with the yolk mixture, add 1 and ¼ cups of buttermilk and let stand overnight.

Process according to the manufacturers direction in a table top sorbet/ice cream machine.