Spanish Caramel Gelato Recipe

Caramel Preparation

1. 1

   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.

2. 2

   Prepare the Gelato Base

   In another saucepan, combine the remaining whole milk, heavy cream, sugar, and vanilla extract. Heat over medium until just steaming.

3. 3

   Whisk Egg Yolks

   In a bowl, whisk the egg yolks until pale. Slowly pour the warm milk mixture into the yolks, whisking constantly to temper them. Return the mixture to the saucepan.

4. 4

   Thicken the Base

   Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.

5. 5

   Combine with Caramel

   Remove from heat and stir in the caramel mixture and a pinch of sea salt. Allow to cool completely.

6. 6

   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.