Jul 14 2026
Restaurants›Victoria's Restaurant & Wine Bar›Sea Salt Caramel Gelato Recipe

Sea Salt Caramel Gelato Recipe

Inspired by Victoria's Restaurant & Wine Bar
Time4h
Serves6

With chocolate truffles.

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Ingredients

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Gelato Base

Caramel Sauce

Chocolate Truffles

Method

Gelato Preparation

  1. 1

    Prepare the Gelato Base

    In a medium saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, and 3 tablespoons of granulated sugar over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling.

  2. 2

    Mix Egg Yolks

    In a separate bowl, whisk together the 5 large egg yolks until they are pale and slightly thickened. Slowly pour in about a cup of the hot milk mixture while whisking constantly to temper the yolks.

  3. 3

    Combine Mixtures

    Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Do not let it boil.

  4. 4

    Add Vanilla and Sea Salt

    Once thickened, remove from heat and stir in 1 teaspoon of vanilla extract and 1 teaspoon of sea salt. Let it cool to room temperature.

  5. 5

    Chill the Mixture

    Cover the mixture and refrigerate for at least 4 hours or overnight for best results.

Caramel Sauce Preparation

  1. 6

    Make the Caramel

    In a medium saucepan over medium heat, combine 1 cup of granulated sugar. Allow it to melt, stirring occasionally, until it turns a deep amber color.

  2. 7

    Add Butter and Cream

    Remove from heat and carefully stir in 6 tablespoons of butter until melted. Slowly whisk in 1/2 cup of heavy cream until smooth. Add 1 teaspoon of sea salt and mix well.

  3. 8

    Cool the Caramel

    Let the caramel sauce cool to room temperature before using.

Chocolate Truffles Preparation

  1. 9

    Melt the Chocolate

    In a heatproof bowl, combine 8 ounces of dark chocolate and 1/4 cup of heavy cream. Microwave in 30-second intervals, stirring in between until smooth and fully melted.

  2. 10

    Chill the Mixture

    Allow the chocolate mixture to cool slightly, then refrigerate until firm, about 1-2 hours.

  3. 11

    Form the Truffles

    Once firm, scoop out small amounts of the chocolate mixture and roll them into balls. Roll each truffle in cocoa powder to coat.

Combine and Serve

  1. 12

    Churn the Gelato

    Once the gelato base is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

  2. 13

    Add Caramel

    During the last few minutes of churning, drizzle the cooled caramel sauce into the gelato to create swirls.

  3. 14

    Serve with Truffles

    Transfer the gelato to a container and freeze until firm. Serve scoops of sea salt caramel gelato topped with chocolate truffles.

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