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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 18 |
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From CookingLight. If using a regular dark honey, the honey flavor will be very pronounced, otherwise use a lighter honey or decrease the amount. Serving suggestion: Drizzle with Drambouie. Cooking time includes freeze time. Ingredients:
1/2 cup honey |
1/3 cup nonfat dry milk powder |
1 (12 ounce) can fat-free evaporated milk |
1/8 teaspoon salt |
4 large egg yolks |
1 cup 2% low-fat milk |
mint sprig (optional) |
Directions:
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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