I am slipping fast into gelato madness. Last weekend, I broke down and bought a book of gelato recipes. Then I took it several steps further and bought: a non-skid mixing bowl, an angled measuring cup, an Oxo spatula, a $23 wire whisk, and ingredients. Thank goodness I scored 4 cute little jars of Piedmontese honey from Mail Order’s Booty Bin for a buck!

I followed the recipe almost perfectly (alas! it was the almost that portended my failure, but I haven’t gotten to that part yet.) I mixed, cooked, strained, cooled overnight. Finally, I poured the mixture into my ice cream machine to churn. After 20 minutes, I took a peek in the machine and saw immediately that the texture didn’t look right. I spooned some gelato out and tasted it. It was very icy. Too icy usually means not enough sugar. I kicked myself. Of course, I measured all my liquids in my new angled measuring cup, but not the only dry ingredient – sugar. I approximated two tablespoons by using a soup spoon. And now I’ve got a quart of icy honey “gelato.” Oh well. The road to gelato perfection is paved with tasty duds.