Milk and honey gelato

Posted by on Jan 30, 2012 | 0 comments

gelato al miele

Check out our blog post on ice cream.

1 1/2 c evaporated milk (equivalent to one 12-oz can)
1/2 tsp ground cardamom
2 eggs
1/3 cup sugar
1/3 cup honey
1 1/2 cups heavy (or whipping) cream

  1. Bring the milk to a simmer in a heavy-bottomed saucepan with the cardamom. (Helpful hint: if you have a very thin layer of water on the bottom of the pan before adding the milk, it will not burn and stick as easily.)
  2. Meanwhile, beat the eggs, sugar, and honey together with an electric mixer or in a blender until the mixture becomes light in color and fluffy in texture.
  3. Once the milk is simmering, resume beating the sugar-egg-honey mixture and slowly (carefully!) pour in the hot milk, in a thin stream. Beat thoroughly.
  4. Let the mixture cool a bit before adding the cream. Refrigerate until the mixture is cold before adding to your ice cream maker.

If you don’t have an ice cream maker, try these alternative techniques. There’s no secret–you just have to freeze the ice cream as quickly as possible, while breaking up any large ice crystals that are forming. It won’t be as fluffy as the professional stuff, but the extra labor you put into it will make it taste even better!

  • Line several ice cube trays with aluminum foil and freeze the mixture into cubes, which will take at least two hours. Peel up the foil to remove the cubes, which will be sticky, and process them in a food processor or blender for a few seconds, until fluffy and creamy. Refreeze the mixture in a larger container.
  • Pour the mixture into a metal pan and place it in your freezer for half an hour. Remove the pan and carefully break up any ice crystals along the edges with a fork. Remove again in half an hour and break up any new crystals. Repeat this process until it begins to be fairly solid, at which point you should check it every 10 to 15 minutes. Once the mixture is almost entirely frozen, give it a good whisking with a fork, then remove the ice cream to a non-metal container to finish freezing for another half hour or so.

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