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Ingredients
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Gelato Ingredients
Method
Gelato Preparation
- 1
Caramelize the White Chocolate
Preheat your oven to 120°C (250°F). Spread the white chocolate on a baking sheet and bake for about 20-25 minutes, stirring every 5 minutes, until it turns a golden brown color and has a caramelized aroma. Remove from the oven and let it cool slightly.
- 2
Make the Custard Base
In a saucepan, heat the milk and cream over medium heat until it begins to steam. In a separate bowl, whisk together the egg yolks, sugar, and salt. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- 3
Combine and Chill
Remove the saucepan from the heat and stir in the caramelized white chocolate and vanilla extract. Mix until fully combined. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- 4
Churn the Gelato
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm.
