Honey Raspberry Gelato

So, in April we went to San Francisco for a week and made an unexpected purchase. An ice cream maker. This also required the purchase of a Spätzle maker, cheese knifes, a serving tray and two huge cookie cutters. This was all done in order to get free shipping.
This is the long way of my saying that I'm making more ice cream today. I tried a batch of diet ice cream a few weeks ago and it was a horribly dissatisfying maple bourbon brain freeze. The flavors were nice, but when you remove fat, you lose creaminess. So, I'm back to the basics.
My recipe today comes from allrecipes.com. So, I've started with a basic Gelato recipe:

2 cups milk (whole)
1 cup heavy cream
4 egg yolks
1/2 cup sugar

1. In a saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.

2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.

3. Poor the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.

4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

I started by substituting honey for the sugar. And added a little bit of vanilla at the end. Adding the vanilla at the end helps maintain it's flavor. Also, be careful using imitation vanilla, because one of the common ingredients: ethylene glycol is an anti-freeze and will leave you with runny ice cream. Finally, I will finish it all off with some fresh raspberries when it is time to freeze. Stay tuned!!!!!!!