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Ingredients
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Salted Caramel Base
Almond Mix / Garnish
Method
Salted Caramel Base
- 1
Make the caramel
In a medium, heavy-bottomed saucepan set over medium heat, combine 1 cup granulated sugar and 1 tablespoon light corn syrup. Stir gently with a heatproof spatula until sugar dissolves, then stop stirring and let the sugar cook. Watch closely: when it turns a deep amber (about 8–10 minutes), remove from heat immediately.
- 2
Finish caramel with cream and butter
Carefully and slowly pour 1.25 cups heavy cream into the hot caramel while whisking constantly (mixture will bubble vigorously). Return to low heat, whisk in 3 tablespoons unsalted butter until smooth, then stir in 1 teaspoon sea salt. Set aside to cool slightly.
- 3
- 4
Temper the egg yolks
In a heatproof bowl, whisk together 5 egg yolks and 1/4 cup granulated sugar until pale and slightly thickened. Slowly pour about 1/3 of the warm milk into the yolks while whisking constantly to temper. Then pour the tempered yolks back into the milk pot, whisking continuously.
- 5
Combine custard and caramel
Return the milk-yolk mixture to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Remove from heat and whisk in the caramel mixture until fully incorporated and smooth.
- 6
Chill the base
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover the surface with plastic wrap to prevent a skin and chill in the refrigerator until completely cold, at least 4 hours or overnight.
- 7
Churn
Once chilled, pour the salted caramel custard into an ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
Almond Mix / Garnish
- 8
Toast and caramelize almonds
While the custard chills or during the last 10 minutes of churning, heat a nonstick skillet over medium heat. Add 1 cup whole almonds and 3 tablespoons granulated sugar. Stir constantly; the sugar will melt and coat the almonds. Once sugar is fully melted and almonds are glossy and lightly browned (3–5 minutes), remove from heat and immediately stir in 1 tablespoon unsalted butter and 1/4 teaspoon sea salt. Spread the almonds on parchment to cool and separate any pieces.
- 9
Fold almonds into gelato
When gelato is churned to soft-serve, fold in about two-thirds of the caramelized almonds so they are evenly distributed. Reserve the remaining almonds for topping.
- 10
Harden and serve
Spoon the gelato into a freezer-safe container, ripple in any reserved extra caramel if desired, and press plastic wrap directly onto the surface. Scatter the remaining caramelized almonds on top. Freeze for 2–4 hours to firm up to scoopable texture. Serve garnished with additional flaky sea salt if desired.