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.
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)
How to Make It
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.
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.
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.
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!