Honey Gelato

== 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)
Category:Frozen dessert Recipes
Category:American Desserts
Category:American Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Desserts
Category:Healthy Recipes
Category:Ice cream Recipes
Category:Gelato Recipes
Category:No-bake dessert Recipes
Category:Honey Recipes
Category:Non-fat dry milk Recipes
Category:Evaporated milk Recipes
Category:Salt Recipes
Category:Egg yolk Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Mint Recipes