Honey Gelato

Honey Gelato Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

March 2003
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