The Milky Meltaway Recipe
Caramel, Hot Chocolate, Vanilla Gelato, Chocolate Dome
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Ingredients
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Caramel Sauce
Hot Chocolate
Vanilla Gelato
Chocolate Dome
Method
Caramel Sauce
- 1
Make the Caramel Sauce
In a medium saucepan over medium heat, combine the granulated sugar and cook until it melts and turns a golden brown, swirling the pan occasionally.
- 2
Add Butter and Cream
Once the sugar has melted, carefully add the unsalted butter and stir until melted. Slowly drizzle in the heavy cream while stirring continuously, then add sea salt.
- 3
Cool the Caramel
Remove from heat and let the caramel cool to room temperature. Set aside.
Hot Chocolate
- 4
- 5
Mix Dry Ingredients
In a separate bowl, mix the cocoa powder and granulated sugar.
- 6
Combine and Whisk
Whisk the dry ingredients into the warm milk until completely dissolved. Add the vanilla extract and stir. Heat for another minute, then remove from heat.
Vanilla Gelato
- 7
Prepare the Gelato Base
In a saucepan, combine the milk, heavy cream, and sugar. Split the vanilla bean, scrape the seeds, and add both seeds and pod to the mixture. Heat gently until the sugar dissolves.
- 8
- 9
Cook and Chill
Cook the mixture over low heat, stirring constantly until it thickens. Strain through a fine sieve, remove the vanilla pod, and chill for at least 4 hours or overnight.
- 10
Churn the Gelato
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Chocolate Dome
- 11
Melt the Chocolate
Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
- 12
Mold the Dome
Pour the melted chocolate into a silicone dome mold, coating the sides evenly. Refrigerate until set, about 15-20 minutes. Remove from the mold and set aside.