Honey Gelato

From CookingLight. If using a regular dark honey, the honey flavor will be very pronounced, otherwise use a lighter honey or decrease the amount. Serving suggestion: Drizzle with Drambouie. Cooking time includes freeze time.

• Ready In: 2 hrs 10 mins
• Serves: 8
• Yields: 1/2 cups

Ingredients

• 1⁄2 cup honey
• 1⁄3 cup  nonfat dry milk powder
• 1 (12 ounce) can fat-free evaporated milk
• 1⁄8 teaspoon salt
• 4  large  egg yolks
• 1  cup 2% low-fat milk
•  mint sprig (optional)

Directions

1. 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.
2. Combine salt and egg yolks in a large bowl, stirring with a whisk. Gradually add honey mixture to egg mixture, stirring constantly with a whisk. Place honey mixture in pan; cook over medium heat until mixture reaches 180° (about 3 minutes), stirring constantly (do not boil). Remove from heat; stir in 2% milk. Cool completely.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon gelato into a freezer-safe container. Cover and freeze 2 hours or until firm. Garnish with mint sprigs, if desired.