Honey Gelato

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

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 19%
  • Fat: 3.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.7g
  • Carbohydrate: 25.4g
  • Fiber: 0.0g
  • Cholesterol: 111mg
  • Iron: 0.5mg
  • Sodium: 121mg
  • Calcium: 208mg

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

  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.
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