Honey Gelato

Name: Honey Gelato
Yield: 8 servings (serving size: 1/2 cup)
Ingredients: ½ cup honey; ⅓ cup nonfat dry milk; 1 (12-ounce) can evaporated fat-free milk; ⅛ teaspoon salt; 4 large egg yolks; 1 cup 2% reduced-fat milk; Mint sprigs (optional)

2 Ratings
2 Reviews

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.

Recipe by Cooking Light March 2003

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:

8 servings (serving size: 1/2 cup)

Nutrition Info

Ingredients

½ cup honey
⅓ cup nonfat dry milk
1 (12-ounce) can evaporated fat-free milk
⅛ teaspoon salt
4 large egg yolks
1 cup 2% reduced-fat milk
Mint sprigs (optional)

Directions

Step 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.

Advertisement
Step 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.
Step 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.

Nutrition Facts

Per Serving:

153 calories; calories from fat 19%; fat 3.3g; saturated fat 1.2g; mono fat 1.2g; poly fat 0.4g; protein 6.7g; carbohydrates 25.4g; cholesterol 111mg; iron 0.5mg; sodium 121mg; calcium 208mg.

Sort by: Newest

Newest Oldest

emsam1a

07/21/2013

I love this--and so do our 2 20-year olds in the house! I confess to using milk and some half-and-half rather than dry milk. As for the comment about the strong honey taste, that might be true, but we cut the honey down by just a bit. Adding a shortbread cookie on the side or even crumbling bits on top is also great!

GayleR

02/19/2012

Easy to make, but we found the honey taste too strong. Might be better with a more delicate honey.

Back to Honey Gelato

All Reviews for Honey Gelato

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party