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Ingredients
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Gelato Base
Method
Gelato Preparation
- 1
Prepare the Caramel
In a medium saucepan over medium heat, combine 1 cup of granulated sugar with 1/4 cup of water. Stir until the sugar dissolves, then let it simmer without stirring until it turns a deep amber color. Remove from heat and carefully add 1/2 cup of heavy cream while stirring to combine. Set aside to cool.
- 2
Make the Gelato Base
In a separate saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium until the sugar has dissolved. In a bowl, whisk together the egg yolks. Gradually pour the warm milk mixture into the egg yolks, whisking constantly to temper the yolks. Return the mixture to the saucepan.
- 3
Cook the Base
Cook the mixture over medium heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 170°F). Do not let it boil. Remove from heat and stir in the vanilla extract and a pinch of salt.
- 4
Combine & Chill
Once the caramel has cooled slightly, mix it into the gelato base until well combined. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 5
Churn the Gelato
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 6
Freeze & Serve
Transfer the churned gelato to an airtight container and freeze for at least 2 hours until firm. Serve in bowls or cones and enjoy!
