Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield:
8 servings (serving size: 1/2 cup)

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.

How to Make It

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.

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.

Ratings & Reviews

emsam1a's Review

GayleR
July 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's Review

emsam1a
February 19, 2012
Easy to make, but we found the honey taste too strong. Might be better with a more delicate honey.