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Frequently paired with
The best thing to pair and share with Spanish Caramel Gelato
Ingredients
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Gelato Base
Method
Caramel Preparation
Making the Caramel
In a medium saucepan over medium heat, combine 1 cup of the granulated sugar and 1/4 cup of water. Stir until the sugar dissolves. Stop stirring and let it boil until it turns a deep amber color. Remove from heat and carefully whisk in 1 cup of heavy cream until smooth.
Prepare the Gelato Base
In another saucepan, combine the remaining whole milk, heavy cream, sugar, and vanilla extract. Heat over medium until just steaming.
Thicken the Base
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.
Combine with Caramel
Remove from heat and stir in the caramel mixture and a pinch of sea salt. Allow to cool completely.
Chill and Freeze
Chill the mixture in the refrigerator for at least 4 hours or overnight. Then churn in an ice cream maker according to the manufacturer's instructions.
