Burnt Caramel Gelato Recipe
Make Burnt Caramel Gelato Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burnt caramel base
Custard (base gelato)
Finishing
Method
Burnt caramel base
- 1
Make burnt caramel
Place 1 cup granulated sugar and 3 tbsp water in a medium, heavy-bottomed saucepan. Gently swirl to wet the sugar but do not stir. Cook over medium-high heat until the sugar dissolves and the mixture comes to a boil, then reduce to medium. Watch closely as the sugar changes color — first pale gold, then deep amber and finally a dark, slightly smoky brown (this is the 'burnt' stage). This process takes about 8–12 minutes. Do not burn to black; remove from heat when a deep mahogany color appears.
- 2
Deglaze with cream
Carefully and slowly add 2 cups heavy cream (it will steam and bubble vigorously). Return to low heat and stir with a heatproof spatula until caramel is fully dissolved into the cream and smooth. If any hardened sugar forms on the sides, warm gently and stir to incorporate.
- 3
Add milk and salt
Stir in 1 cup whole milk and 1 tsp sea salt. Warm the mixture gently over low heat until homogenous. Remove from heat and set aside to cool slightly (5–10 minutes).
Custard (base gelato)
- 4
Prepare custard
Split and scrape 1 vanilla bean, add seeds to 1 cup granulated sugar and rub to distribute the seeds. Whisk together 6 egg yolks and the vanilla-scented sugar in a bowl until slightly pale and ribboning. If using, whisk in 1 tsp cornstarch until smooth.
- 5
Temper eggs
With the caramel-cream mixture warm (not boiling), slowly pour about 1 cup of the warm cream into the egg yolks while whisking constantly to temper. Gradually add another cup in a steady stream until roughly half of the warm mixture has been incorporated, whisking constantly to avoid scrambling.
- 6
Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (an instant-read thermometer should read 175–180°F / 79–82°C). Do not let it boil.
- 7
Finish and strain
Remove from heat and stir in 1 tbsp unsalted butter until melted and glossy. If using, add 1 tsp neutral alcohol and 1 tsp crushed dark roasted coffee beans for a subtle note. Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and vanilla pod remnants. Cool the custard to room temperature, stirring occasionally to release steam, then cover and chill in the refrigerator for at least 4 hours or overnight.
Churning & finishing
- 8
Churn
Once the custard is fully chilled, give it a quick stir, then pour it into an ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft-serve gelato texture (typically 20–30 minutes). Gelato is churned slower and warmer than ice cream, so do not over-freeze in the machine.
- 9
Firm and serve
Transfer the churned gelato into a shallow, airtight container, smoothing the top. Press a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze for 2–4 hours to firm to scoopable consistency. For serving, let rest at room temperature 3–5 minutes to soften slightly, then scoop and serve. Optionally garnish with a light sprinkle of flaky sea salt or thin shards of burnt caramel made from reserved caramel dripped onto parchment and cooled.