Gelato Over the Gym

Pressed for time, yesterday I chose to make homemade gelato over going to the gym. Not something I recommend regularly for one's health, but life requires the nurturing of the soul as well as the body. And who soul isn't smiling when eating a rich, creamy gelato?

My first gelato-making experiment yielded two important bits of wisdom: 1) gelato is easier and healthier (but messier) to make than one might think and 2) my gelato recipe and technique could use improvement!

I created a honey gelato by hand, based on a recipe from an Italian cookbook, using organic ingredients. I was pleased that this dessert derived it's sweetness from a natural source (honey, not sugar), required only 4 egg yolks as the primary source of fat, and could be made using local, organic ingredients, honey, milk and eggs. The end result was a sweet, fragrant gelato with nice flavor and consistency, but the texture was a little chalky. This may have been due to my novice technique; perhaps I didn't correctly dissolve the dry milk, or maybe the recipe itself needs a little tweaking?

But, practice makes perfect- so I'm off to become the gelato queen of my castle. I encourage you to do the same, and share you results!

Here is the recipe I used, adapted from the book Cooking Light Italian, published by Oxmoor House, Inc. 2006.

Honey Gelato
1/2 c local honey
1/3 c organic non fat dry milk
1 (12 oz) can organic evaporated fat-free milk
1/8 tsp salt
4 large organic, free-range eggs yolks
1 c organic 2% reduced-fat milk
mint sprigs from the garden (optional)

1. Combine dry milk and evaporated milk in large saucepan, following directions on package for dissolving dry milk, which may require the dry milk be combined with cold evaporated milk and stirred or shaken vigorously to dissolve. Add honey and heat this mixture over medium heat until honey dissolves, stirring frequently (do not boil). Remove from heat.

2. Combine salt and egg yoks in a large bowl, stir with a whisk. Gradually add honey mixture to egg mixture, stirring constantly with whisk. Place honey mixture in pan; cook over medium heat until mixture reaches 180 degrees (about 3 minutes); stir constantly (do not boil). Remove from heat; stir in 2% milk. Cool completely.

3. Pour mixture into freezer-safe container. Cover and freeze, about 2 hours, ready when firm. Or for creamier texture, try freezing mixture for 1 hour, remove and churn, then freeze for another 2 hours. Garnish with mint sprigs and enjoy! Yield: 8 servings, 1/2 cup scoops.