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Ingredients
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Gelato Base
Method
Preparation
- 1
Make the Caramel
In a medium saucepan over medium heat, combine 1 cup of sugar and 1/4 cup of water. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color. Remove from heat and carefully whisk in 1 cup of heavy cream (it will bubble up). Set aside to cool.
- 2
Prepare the Gelato Base
In a separate saucepan, combine the whole milk, 2 tablespoons of sugar, and sea salt. Heat over medium heat until the mixture is warm but not boiling. In a bowl, whisk the egg yolks until smooth. Gradually add the warm milk mixture to the yolks, whisking constantly to temper the eggs.
- 3
Combine and Chill
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes). Remove from heat and stir in the vanilla extract and cooled caramel. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 4
Churn the Gelato
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Freeze and Serve
Transfer the gelato to an airtight container and freeze for at least 2 hours to harden. Serve in bowls, sprinkling with additional sea salt if desired.
