Gellato Recipe
Salted Caramel + salted butter cookie, Espresso + butter cookie
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Ingredients
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Gelato Base
Salted Caramel Swirl
Espresso Flavoring
Butter Cookies
Method
Gelato Base Preparation
- 1
Combine Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it just begins to simmer. Remove from heat.
- 2
Whisk Sugar and Egg Yolks
In a large bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and creamy.
- 3
- 4
Cook the Mixture
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 10-12 minutes).
- 5
Add Flavorings
Remove from heat, stir in vanilla extract and salt. Let the mixture cool, then refrigerate for at least 4 hours or overnight.
Salted Caramel Preparation
- 6
Make Caramel
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- 7
Add Butter and Cream
Once the sugar is melted, immediately add the unsalted butter and stir until melted. Then slowly pour in the heavy cream, stirring continuously. The mixture will bubble up.
- 8
Season with Salt
Remove from heat and stir in the sea salt. Let cool to room temperature before swirling into the gelato.
Butter Cookies Preparation
- 9
Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 10
Cream Butter and Sugar
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 11
Add Egg and Vanilla
Beat in the egg and vanilla extract until well combined.
- 12
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add to the wet mixture, mixing until just combined.
- 13
Bake Cookies
Scoop tablespoons of dough onto the prepared baking sheet. Bake for 10-12 minutes or until edges are lightly golden. Let cool on a wire rack.
Gelato Assembly
- 14
Churn Gelato
Once the gelato base has chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 15
Add Espresso Flavoring
During the last few minutes of churning, add the espresso to the gelato base.
- 16
Layer with Salted Caramel and Cookies
Transfer half of the gelato to a storage container. Drizzle half of the salted caramel over it and sprinkle half of the crushed butter cookies. Add the remaining gelato, then repeat the caramel and cookie layers.
- 17
Freeze
Cover the container and freeze for at least 4 hours or until firm.