Recipe: Honey Gelato

Well, the weather in Indiana has turned cool and chilly, and my desserts thoughts have turned to warm and homey. Still, there was room for one for batch of frozen deliciousness before the snow starts to fall, so I created a honey gelato to accompany a Lebanese meal with friends last Sunday. The idea was baklava deconstructed: flaky, crispy cookies; slightly salty pistachios; and of course the honey gelato.

Recipe: Honey Gelato
3 1/2 cups whole milk
3/4 cup honey (use your favorite)
4 tablespoons cornstarch
1/4 teaspoon salt

In a medium saucepan, combine 3 cups of the milk with the honey and whisk over medium heat until combined. Continue to heat and stir until the milk begins to steam and boil. In the meantime, whisk together the other 1/2 cup of milk with the cornstarch and salt. Once the milk has begun to boil, add the cornstarch mixture and continue to heat and stir until the mixture thickens--to the consistency of Remove from heat and strain, let cool and the chill until very cold. Process according to directions in your ice cream freezer.

To make a baklava sundae, combine three small scoops of the ice cream in a dish, add two crispy cookies such as Royal Dansk Luxury Wafers (vanilla) and top with chopped, salted pistachios.