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Honey Gelato

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1/2 cup)
A rich-tasting gelato, made the traditional Italian way, with an easy-to-cook custard that's frozen in a countertop or crank ice cream maker, can satisfy the sweet tooth all year round. Try it solo as a light ending note to any meal, or serve it atop hot apple pie or toasted slices of pound cake for a flavor-packed treat.

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% reduced-fat milk
  • Mint sprigs (optional)

Nutrition Information

  • calories 153
  • caloriesfromfat 19 %
  • fat 3.3 g
  • satfat 1.2 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 6.7 g
  • carbohydrate 25.4 g
  • fiber 0.0 g
  • cholesterol 111 mg
  • iron 0.5 mg
  • sodium 121 mg
  • calcium 208 mg

How to Make It

  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° (about 3 minutes), stirring constantly (do not boil). Remove from heat; stir in 2% 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.