Sea Salted Caramel Gelato Recipe

Preparation and Churning

1. 1

   Make the Gelato Base

   In a medium saucepan, combine whole milk, heavy cream, and 3 tablespoons of sugar. Heat over medium heat until the mixture is warm, but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly.

3. 3

   Combine Mixtures

   Slowly pour the egg yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over low heat until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract and sea salt.

4. 4

   Cool the Base

   Allow the gelato base to cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.

5. 5

   Make Caramel

   In a saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Cook over medium heat, swirling the pan gently until the sugar dissolves. Continue cooking until the mixture turns a deep amber color, then remove from heat.

6. 6

   Combine Caramel with Base

   Carefully add the caramel to the chilled gelato base, stirring until well combined. If desired, add more sea salt to taste.

7. 7

   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.

8. 8

   Freeze the Gelato

   Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.