Jul 13 2026
Restaurants›Vicino›Caramel Gelato Recipe

Caramel Gelato Recipe

Inspired by Vicino
Time2h
Serves4

sea salt caramel gelato, house-made caramel sauce

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Ingredients

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Gelato Base

Caramel Sauce

Method

Gelato Preparation

  1. 1

    Make the Gelato Base

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

  2. 2

    Prepare the Egg Yolks

    In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened. Gradually add about a cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.

  3. 3

    Combine and Heat

    Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F to 175°F or 77°C to 80°C).

  4. 4

    Add Flavorings

    Remove the pan from heat and stir in the vanilla extract and sea salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

  5. 5

    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.

  6. 6

    Freeze

    Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.

Caramel Sauce Preparation

  1. 7

    Cook the Sugar

    In a medium saucepan over medium heat, add the granulated sugar. Allow it to melt without stirring, gently swirling the pan occasionally until the sugar is completely melted and turns a deep amber color.

  2. 8

    Add Butter

    Once the sugar is melted, carefully add the unsalted butter. The mixture will bubble rapidly. Stir until the butter is fully melted and combined.

  3. 9

    Incorporate Cream

    Slowly drizzle in the heavy cream while stirring continuously. Be cautious as the mixture will bubble up again. Stir until smooth.

  4. 10

    Finish with Salt

    Remove from heat and stir in the sea salt. Let the caramel sauce cool slightly before using.

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