Gelato Recipe
vanilla, strawberry, sea salt caramel
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Ingredients
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Vanilla Gelato
Strawberry Gelato
Sea Salt Caramel Gelato
Method
Vanilla Gelato
- 1
Prepare the Base
In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the saucepan. Heat the mixture over medium heat until it begins to steam, then remove from heat.
- 2
- 3
Cook the Mixture
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 10 minutes).
- 4
Chill the Gelato Base
Strain the mixture through a fine-mesh sieve to remove the vanilla pod and any cooked egg bits. Stir in a pinch of sea salt. Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
- 5
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Strawberry Gelato
- 6
Prepare Strawberries
In a blender, puree the fresh strawberries until smooth. Strain through a fine mesh sieve to remove seeds if desired.
- 7
Make the Base
In a medium saucepan, combine the strawberry puree, whole milk, heavy cream, and granulated sugar. Stir in lemon juice and a pinch of sea salt. Heat over medium heat until steaming but not boiling.
- 8
Chill the Gelato Base
Remove from heat and let cool slightly, then chill in the refrigerator for at least 2 hours.
- 9
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Sea Salt Caramel Gelato
- 10
Make Caramel
In a medium saucepan, heat the granulated sugar over medium-low heat, stirring constantly until it melts and turns golden brown.
- 11
Add Cream and Butter
Remove from heat and carefully stir in the heavy cream and butter (it will bubble up). Mix until smooth.
- 12
Combine with Milk
Add whole milk, sea salt, and vanilla extract to the caramel mixture. Stir until well combined.
- 13
Chill the Gelato Base
Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
- 14
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
