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Ingredients
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LE DESSERTS
LE DESSERTS
LE DESSERTS
Method
LE DESSERTS
- 1
Vanilla Gelato - Make the custard base
In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream with 0.25 tsp salt. Heat just until steaming (do not boil).
- 2
- 3
Vanilla Gelato - Temper and cook custard
Slowly whisk about 1 cup of the hot dairy into yolks to temper, then whisk the yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard coats the back of a spoon and reaches about 170°F (77°C). Do not boil.
- 4
Vanilla Gelato - Chill and churn
Strain custard through a fine-mesh sieve into a clean bowl. Chill for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions until soft-serve. Transfer to a container and freeze until firm, about 2-4 hours.
LE DESSERTS
- 5
- 6
Salted Caramel Gelato - Swirl in caramel
Stir in 0.5 cup salted caramel sauce to the cooled base. Chill until very cold (4 hours or overnight).
- 7
Salted Caramel Gelato - Churn and ribbon
Churn in an ice cream maker until thick and creamy. In the last few minutes of churning, swirl in an additional 0.25 cup salted caramel sauce to create ribbons. Freeze until firm.
LE DESSERTS
- 8
Espresso Gelato - Prepare espresso custard
In a small pot, heat 1 cup heavy cream and 0.5 cup milk with 0.5 cup espresso until just steaming. Do not boil.
- 9
- 10
Espresso Gelato - Cook custard
Return to the pot and cook over medium heat, stirring, until the custard thickens and coats the back of a spoon. Remove from heat.
- 11
Espresso Gelato - Chill and churn
Strain and chill the custard for at least 4 hours. Churn in an ice cream maker according to manufacturer guidance until thick. Freeze until firm.
