Gelato Salted Caramel Recipe

Gelato Preparation

1. 1

   Prepare the Base

   In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm, but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they become pale and creamy. Gradually pour in about one cup of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.

3. 3

   Combine Mixtures

   Pour the egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

4. 4

   Add Vanilla and Caramel

   Remove from heat and stir in the Madagascar vanilla extract and 1 cup of salted caramel sauce. Mix until well combined.

5. 5

   Cool the Mixture

   Transfer the mixture to a bowl, cover with plastic wrap, and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight until fully chilled.

6. 6

   Churn the Gelato

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

7. 7

   Freeze

   Transfer the gelato to an airtight container and swirl in extra salted caramel sauce if desired. Freeze for at least 2 hours until firm.

8. 8

   Serve

   Scoop the gelato into bowls or cones, sprinkle with a pinch of sea salt, and enjoy!