Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0

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

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

Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

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.
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