Gelato is just "ice cream" in Italian, right? Actually, no! There's a key fundamental difference and — be warned — it may turn you into a gelato fiend. Ice cream follows a 2:1 cream-to-milk ratio, whereas gelato follows a 1:2. Which means you can eat twice as much, no guilt attached. (A tour guide in Rome told me that, so it must be true.)
This gelato follows the expected ratio with some unexpected flavors. Chamomile tea bags are steeped in simmering milk, then stirred with egg yolks and honey to create a subtly sweet and floral custard. After it churns in an ice cream maker, the gelato is layered with oh-so many drizzles of honey, to create Pooh-approved ribbons in every scoop.
Click here to see Cooking with Honey — 8 Great Recipes.