Burnt Honey Gelato

Burnt Honey Gelato

YIELD: Makes 4-6 servings


For Caramelized Honey:

2/3 cup - honey

1/2 tsp. - lemon juice

1 T - water

For Custard:

2 - egg yolks

1 1/2 cups - whole milk

3 sprigs - fresh basil

1/2 tsp. - Kosher salt

1/2 cup - Mascarpone cheese


For the caramelized honey: Combine honey, lemon juice, and water in a small, heavy-bottomed saucepot.

Bring mixture to a simmer and cook for 8-10 minutes or until a deep amber color develops. Remove from heat and set aside.

For the custard: In a medium, heavy-bottomed saucepot, bring milk and basil to a simmer. Remove from heat and allow steeping for 10 minutes.

Remove basil, and whisk in warm reduced honey.

In a medium stainless steel bowl, whisk egg yolks until smooth.

Slowly temper hot honey-milk mixture into the egg yolks and add salt.

Return mixture to saucepot and cook over a low flame for an additional 5 minutes, whisking constantly.

Remove from heat and whisk in Mascarpone cheese until well combined.

Strain mixture through a sieve and refrigerate covered until cold.*

Churn mixture in ice cream maker, following manufacturer's instructions.


*Chef's note: Plastic wrap should be laid directly on the custard base to prevent "skin" from forming on the surface