Jul 13 2026
Restaurants›Harry's Savoy Grill›Gelato Recipe

Gelato Recipe

Inspired by Harry's Savoy Grill
Time2h
Serves6

SALTED CARAMEL, HARRY'S SIGNATURE, VANILLA BEAN, BELGIAN DARK CHOCOLATE

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Ingredients

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Base Ingredients

Salted Caramel

Belgian Dark Chocolate

Method

Base Preparation

  1. 1

    Prepare the Gelato Base

    In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.

  2. 2

    Infuse Vanilla

    Split the vanilla bean in half lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Allow it to steep for about 15 minutes off the heat.

  3. 3

    Whisk Egg Yolks

    In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly to temper them.

  4. 4

    Combine Mixtures

    Pour the tempered yolk mixture back into the saucepan with the milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

  5. 5

    Cool the Base

    Remove from heat, strain to remove the vanilla pod, and stir in the salt. Let the base cool to room temperature, then refrigerate until completely chilled.

Salted Caramel Preparation

  1. 6

    Make the Caramel

    In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a golden-brown liquid.

  2. 7

    Add Butter

    Once the sugar has melted, carefully add the butter and stir until melted and combined.

  3. 8

    Incorporate Cream

    Remove from heat and slowly whisk in the heavy cream. Be careful as it will bubble up. Add sea salt to taste and set aside to cool.

Belgian Dark Chocolate Preparation

  1. 9

    Melt Chocolate

    Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate using a double boiler or in the microwave, stirring until smooth.

Gelato Finalization

  1. 10

    Churn the Gelato

    Once the gelato base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.

  2. 11

    Mix in Flavors

    In the last few minutes of churning, swirl in the salted caramel and melted dark chocolate to incorporate.

  3. 12

    Freeze the Gelato

    Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.

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