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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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:
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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