We don’t serve a straight honey gelato (like this one) at Messina; we do sell a honey gelato but we call it Italian Nougat, because we add our own nougat chunks (the hard stuff not the soft nougat) and roasted nuts.
Just a tip: we use Manuka honey, a quality honey from New Zealand, which I think works best. You can use ordinary honey if you like; experiment with the different types to find a flavour you like. If you find my recipe too strong on honey, when you make it the next time, replace a portion of honey with sugar.
The last thing to take into account: don’t heat the honey above 40°C, as the acid in the honey can sometimes curdle the rest of your mixture, so add the honey during the cooling phase and once the mix goes under 40°C.