Honey Gelato Recipes

Steps:

• Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
• Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
• Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
• Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Steps:

• In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart.
• Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes.
• Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt. Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker's instructions.

Steps:

• Whisk yoghurt & custard until smooth and pour into a loaf tin & freeze overnight.
• Place in a food processor and process until mixture is creamy but still firm.
• Return to the loaf tin, cover with plastic wrap and freeze for 1-2 hours. Soften slightly before scooping.