Italian Ice Cream and Sorbets Recipes - Honey Ice Cream (Gelato al Miele) Recipe

Ingredients

• 120 ml/1/2 cup milk

• 5 egg yolks

• 150 g/2/3 cup caster (superfine) sugar

• 450 ml/3/4 pt/2 cups double (heavy) cream

• 120 ml/1/2 cup clear honey

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Method:

1. Heat the milk in a saucepan until it reaches boiling point. Remove from the heat.

2. Whisk the egg yolks and sugar in a bowl over simmering water until the mixture thickens. Whisk in the hot milk and stir in the cream.

3. Replace the bowl over simmering water and whisk for 5 minutes, until the custard thickens and coats the back of a spoon.

4. Stir in the honey until dissolved, and cool by standing the bowl in cold water, stirring to prevent a skin from forming.

5. Pour the mixture into a rigid freezer proof container. Cover and freeze for 1 hour.

6. Remove from the freezer and whisk until smooth. Return to the freezer for 45 minutes and whisk again.

7. Freeze until firm. Remove from the freezer to minutes before serving.