Salted Caramel Stracciatella Gelato Recipe

Preparation and Churning

1. 1

   Make the Gelato Base

   In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks until light in color. Gradually add a cup of the warm milk mixture to the egg yolks while whisking constantly to temper the yolks.

3. 3

   Combine and Cook

   Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 10-15 minutes.

4. 4

   Cool and Add Flavor

   Remove from heat and stir in vanilla extract and salt. Allow the mixture to cool to room temperature, then refrigerate until completely chilled, at least 4 hours or overnight.

5. 5

   Make the Salted Caramel

   In a saucepan, combine the granulated sugar and water for the caramel. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat and carefully add the sea salt.

6. 6

   Strain and Cool Caramel

   Transfer the caramel to a heatproof bowl and let cool to room temperature.

7. 7

   Churn the Gelato

   Once the gelato base is chilled, churn it in an ice cream maker according to the manufacturer's instructions. In the last few minutes of churning, slowly drizzle in the salted caramel and chopped dark chocolate.

8. 8

   Freeze and Serve

   Transfer the gelato to an airtight container and freeze until firm, about 4 hours. Scoop and serve as desired.