Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
We liked mild clover and lavender honeys in this recipe. Store the gelato in an airtight container in the freezer up to 1 week. Purchased pirouline cookies are a delicate accompaniment to this rich dessert.
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)
Directions[]
- 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; stir with a whisk.
- Gradually add honey mixture to egg mixture; stir constantly with a whisk.
- Place honey mixture in pan; cook over medium heat until mixture reaches 180° (about 3 minutes); stir constantly (do not boil).
- Remove from heat; stir in 2% milk.
- Cool completely.
- Pour mixture into freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.
- Spoon gelato into a freezer-safe container.
- Cover and freeze 2 hours or until firm.
- Garnish with mint sprigs, if desired.
Yield: 8 servings (serving size: 1/2 cup)