Toasted Sesame and Honey Gelato

I finished making my Toasted Sesame and Honey Gelato a few days ago, but just haven't found the time to put it up onto my blog until now. I promise I'm not failing my goal of posting a recipe every two weeks...yet! Yum, Gelato!

I followed a recipe from the book "Making Artisan Gelato" by Torrance Kopher. This book has a good mix of history, technique, and recipes. I actually read through this cookbook front to back, which is typically not something I do with cookbooks! With gelato, it's all about the perfect ratio of ingredients. I've tried a few recipes from this cookbook and they've all turned out amazing. I've tried some online recipes from different websites and they were always too icy at the end, because there was too much liquid ingredients and not enough fat and sugar to counteract.

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Gelato, oh how I love you so! You're so light, creamy, and full of flavor. Why did you wait so long to come into my life?

For those of you who may not know, gelato is Italy's version of ice cream. I will emphasize, however, that it is not ice cream. There are some significant differences between the two.

For the health- or diet-conscious, gelato typically contains half the amount of butterfat as ice cream, which can lead one to assume it has less saturated fat than ice cream. However, the flavor is still intense due to less air being whipped into gelato versus its counterpart. This makes gelato denser, but more flavorful, than a similar sized scoop of ice cream.

I first fell in love with gelato during a backpacking trip through western Europe a few years ago. After walking around in the sweltering 95-degree heat all day, I was looking for anything that would cool me down! Gelato was the answer.

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