Gelato Recipe

Inspired by Scalo

Time1h 30m

Serves4

bread crumb Reduction, cream Sauce

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Ingredients

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Gelato Base

2 cups whole milk

1 cup Heavy cream

3 tbs granulated sugar

4 pieces egg yolks

1 tsp Watkins vanilla extract

Bread Crumb Reduction

1 cup bread crumbs

1 cup water

2 tbs sugar

Cream Sauce

1 cup Heavy cream

2 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Method

Gelato Preparation

Make the Gelato Base

In a saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar dissolves. In a separate bowl, whisk the egg yolks. Gradually add the warm milk mixture to the egg yolks, whisking continuously. Return the mixture to the saucepan and cook on low heat until it thickens. Stir in vanilla extract. Let it cool, then refrigerate until fully chilled.

Churn the Gelato

Once the gelato base is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a creamy consistency. Transfer to a container and freeze for at least 4 hours.

Bread Crumb Reduction Preparation

Prepare the Reduction

In a saucepan, combine bread crumbs, water, and sugar. Bring to a boil, then reduce heat and simmer until the mixture thickens and the bread crumbs are soft. Strain to remove excess liquid and set aside.

Cream Sauce Preparation

Make the Cream Sauce

In a small saucepan, melt butter over medium heat. Add heavy cream, salt, and black pepper. Stir and bring to a gentle simmer. Cook for 5-7 minutes until slightly thickened. Remove from heat.