Honey Gelato
Source of Recipe
Cooking Light
Recipe Introduction
Honey is a natural choice for gelato because its resistance to freezing ensures creaminess. We liked mild clover and lavender honeys in this recipe. Store the gelato in an airtight container in the freezer for up to a week; it won't freeze solid but will maintain a soft, stretchy texture. Purchased pirouline cookies are a delicate accompaniment to this rich dessert.
List of Ingredients
1/2 cup honey
1/3 cup nonfat dry milk
1 (12-ounce) can evaporated fat-free milk
1/8 teaspoon salt
4 large egg yolks
1 cup 2 percent reduced-fat milk
Mint sprigs (optional)
Recipe
1. Combine first 3 ingredients in a medium, heavy saucepan. Heat mixture over medium heat until honey dissolves, stirring frequently (do not boil). Remove from heat.
2. Combine salt and egg yolks in a large bowl, stirring with a whisk. Gradually add honey mixture to egg mixture, stirring constantly with a whisk. Place honey mixture in pan; cook over medium heat until mixture reaches 180 degrees (about 3 minutes), stirring constantly (do not boil). Remove from heat; stir in 2 percent milk. Cool completely.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon gelato into a freezer-safe container. Cover and freeze 2 hours or until firm. Garnish with mint sprigs, if desired.
YIELD: 8 servings (serving size: 1/2 cup)
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