Author Notes: Gelato is an obsession of mine. So is endless experimenting with a recipe even when the results come out pretty well the first time.
Last summer I was trying 101 things with honey from the Chicago Honey Co-op and I decided to try a honey gelato. I have only made this with ricotta but it would be interesting to try it with other cheese as well. - dagmaraelza - dagmaraelza
Food52 Review: Dagmaraelza knows how to create a mean gelato -- rich, flavorful and easy to make. By adding the ricotta after straining the honey custard, she makes sure there are still visible flecks of cheese in this frozen treat. Honey takes a front seat here, so be sure to use a quality honey that you love. - Stephanie Bourgeois
- 2/3 cups whole milk
- 1 cup heavy cream
- 1/2 cup honey
- 1/2 teaspoon salt
- 4 egg yolks
- 1 tablespoon sugar
- 4 ounces fresh ricotta
- Place a medium metal bowl in the freezer to chill. Heat cream, milk, honey and salt over medium heat until bubbles form. In a separate bowl, whisk the egg yolks and sugar.
- Temper the eggs with the milk mixture by adding about 1/4 cup at a time and stirring. Do this two or three times.
- Add the tempered egg mixture to the saucepan of warm milk. Turn the heat to low. Cook, stirring gently, until the mixture thickens to a loose custard. You can check by coating the back of a spoon and running your finger over the spoon. If it leaves a clear trail, it is ready.
- Strain the custard through a fine mesh strainer into the chilled metal bowl. Stir in the ricotta cheese and mix well.
- Chill the mixture in your refrigerator 20 minutes and then process in an ice cream maker.