Honey Gelato

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, honey, granulated sugar, and unsalted butter. Heat over medium heat, whisking occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the mixture.

2. 2

   Remove the saucepan from the heat and stir in the sea salt, vanilla extract, fresh lemon zest, and lemon juice. Let the mixture steep for 10 minutes to allow the flavors to meld.

   Tip: Let the mixture steep for at least 10 minutes to develop the flavors.

3. 3

   Strain the mixture through a fine-mesh sieve into a clean container. Cover the container with plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: This step is crucial for creating a smooth and creamy gelato.

4. 4

   Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

5. 5

   Once the gelato is churned, transfer it to an airtight container and fold in the honeycomb toffee pieces.

   Tip: Be gentle when folding in the toffee pieces to avoid breaking them.

6. 6

   Cover the container with plastic wrap and refrigerate the gelato for at least 2 hours to allow the flavors to meld.

   Tip: This step will help the gelato to firm up and become scoopable.