Gelato Single Recipe

LE DESSERTS

1. 1

   Make salted caramel

   In a small saucepan over medium heat, combine 2 tablespoons sugar and 1 tablespoon water. Do not stir; swirl the pan until the sugar melts and turns amber. Remove from heat and whisk in 1 tablespoon unsalted butter until smooth. Whisk in 1 tablespoon heavy cream and 1/8 teaspoon sea salt. Set aside to cool slightly.

2. 2

   Brew espresso

   Brew a small shot of espresso to about 1 tablespoon and set aside.

3. 3

   Heat milk and vanilla

   In a small saucepan, combine 0.75 cup milk, 0.25 cup heavy cream, and 0.5 teaspoon vanilla. Warm until steaming (but not boiling).

4. 4

   Whisk yolk and sugar

   In a separate bowl, whisk 1 egg yolk with 2 tablespoons granulated sugar until pale and slightly thickened.

5. 5

   Temper yolks

   Slowly whisk a small amount of the hot milk into the yolk mixture to temper, then whisk the yolk mixture back into the saucepan with the remaining milk.

6. 6

   Cook custard

   Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (nappe). Do not boil.

7. 7

   Chill custard

   Strain the custard into a clean bowl, then chill in an ice bath or refrigerate until completely cold.

8. 8

   Add espresso

   Once cold, whisk in the 1 tablespoon espresso to integrate.

9. 9

   Churn gelato

   Pour the custard into your gelato ice cream maker and churn according to manufacturer instructions until thick and creamy.

10. 10

    Create ribbons and freeze

    In the last minute of churning, drizzle in the cooled salted caramel to create ribbons. Transfer to a container and freeze for 2–4 hours to firm up.