Burnt Honey Gelato
This recipe is originally from the National Honey Board https://honey.com/recipe/burnt-honey-gelato
Yield: Makes 4-6 Servings
Ingredients
For Caramelized Honey:
□ ⅔ C Honey
□ ½ tsp. Lemon Juice
□ 1 T Water
For Custard:
□ 2 Egg Yolks
□ 1½ Cups Whole Milk
□ 3 Sprigs of Fresh Basil
□ ½ Kosher Salt
□ ½ C Mascarpone Cheese
Directions
For the Caramelized Honey:
Combine honey, lemon juice, and water in a small, heavy-bottomed saucepot.
For the Custard:
Step 1
In a medium, heavy-bottomed saucepot, bring milk
and basil to a simmer. Remove from heat and allow steeping for 10 minutes.
Step 2
Remove basil, and whisk in warm reduced honey.
Step 3
In a medium stainless steel bowl, whisk egg yolks
until smooth.
Step 4
Slowly temper hot honey-milk mixture into the egg yolks and add salt.
Step 5
Return mixture to saucepot and cook over a low flame for an additional 5 minutes, whisking constantly.
Step 6
Remove from heat and whisk in Mascarpone cheese until well combined.
Step 7
Strain mixture through a sieve and refrigerate covered until cold.*
Step 8
Churn mixture in ice cream maker, following
manufacturer’s instructions.
Tip:
*Chef’s Note:
Plastic wrap should be laid directly on the custard base to prevent “skin” from forming on the surface