honey-yogurt gelato with fresh apricots
gelato di yogurt e miele con albicocche
TOTAL TIME: 15 minutes plus freezing
MAKES: 4 servings
This gelato is best in texture and flavor when enjoyed straight from the ice cream maker so serve immediately, instead of freezing
- 1/4 cup plus 2 tablespoons low-fat milk
- 2 tablespoons clover honey
- 2 cups chilled plain yogurt
- Generous pinch fine sea salt
- 1 3/4 pounds whole fresh apricots, pitted, cut into quarters, if large
In a large heavy saucepan, combine milk and honey; warm over medium-low heat, whisking just until honey is dissolved, then transfer to small metal bowl. Place bowl in larger bowl filled halfway with ice and water. Whisk milk mixture until cool to touch, about 5 minutes. Remove bowl from ice water. In a large bowl, whisk together milk mixture, yogurt and salt. Freeze mixture in an ice cream maker. Arrange apricots in serving bowls. Top with scoops of gelato.
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