Salted Caramel Gelato Recipe

In a bowl, whisk together egg yolks, granulated sugar, and sea salt until pale and slightly thick.

In a saucepan, combine the whole milk and heavy cream; heat over medium until just steaming, then remove from heat.

Slowly temper the yolk mixture by whisking in a ladle of the hot milk-cream, then pour the tempered yolks back into the saucepan with the rest of the milk-cream. Whisk in the light corn syrup.

Return the mixture to a gentle simmer, and cook, stirring constantly, until it thickens enough to coat the back of a spoon (about 170-175°F / 77-80°C).

Remove from heat and stir in the vanilla extract.

Pour the custard through a fine-mesh sieve into a clean bowl, then chill in an ice bath or refrigerate until completely cold (at least 4 hours, preferably overnight).

Churn the cold custard in an ice cream maker according to the manufacturer's instructions until thick and creamy.

Transfer to a freezer-safe container, swirling in salted caramel sauce as you layer the ice cream to create ribbons. Freeze for at least 2-4 hours to firm.