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Ingredients
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Base Ingredients
Caramel Sauce
Method
Making the Gelato Base
- 1
Prepare the Cream Mixture
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just starts to simmer, then remove from heat.
- 2
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- 3
Temper the Egg Yolks
Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- 4
Cook the Mixture
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
- 5
Add Vanilla
Remove from heat and stir in the vanilla extract. Let it cool, then refrigerate until chilled.
Making the Caramel Sauce
- 6
Cook the Sugar
In a clean saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- 7
Add Butter
Once the sugar is melted, carefully add the unsalted butter and stir until melted and combined.
- 8
Add Cream and Salt
Slowly whisk in the heavy cream and sea salt until the caramel is smooth. Let it cool slightly.
Churning the Gelato
- 9
Combine Caramel with Base
Once the gelato base is chilled, stir in half of the cooled caramel sauce, reserving the rest for drizzling.
- 10
Churn the Gelato
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 11
Freeze
Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.
Serving
- 12
Serve and Enjoy
Scoop the gelato into bowls or cones, drizzle with the reserved caramel sauce, and sprinkle with extra sea salt if desired.
