Salted Caramel Gelato Recipe
This Salted Caramel Gelato uses real dark caramel for deep flavor and silky texture. Creamy, balanced, and not too sweet.
Servings 1 quart (4 cups)
Ingredients
- 1 cup granulated sugar
- 3 tbsp water
- 1 cup heavy cream (35% m.f.)
- 1 tsp pure vanilla extract
- 2 cups milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.)
- 2 tbsp cornstarch
- 1 large egg yolk
- ½ tsp kosher salt, or ¼ tsp (1,25 ml) fine sea salt, plus more to taste
Instructions
- In a medium saucepan, combine the sugar and water. Set over medium heat and cook, without stirring, until the sugar dissolves and turns a deep amber color. Swirl the pan gently from time to time so the color develops evenly.
- Remove the saucepan from the heat and very slowly pour in the heavy cream, whisking carefully as you go. The caramel will bubble up vigorously. Once the bubbling subsides, whisk in the vanilla and salt, then set aside.
- In another medium saucepan, pour in 1 cup (250 ml) of the milk and warm over medium heat until it just starts to bubble around the edge.
- Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk with the cornstarch until completely smooth. Remove the saucepan from the heat, whisk in the cornstarch mixture, then return to medium heat. Cook, whisking regularly, until the mixture thickens slightly, about 6 minutes.
- Whisk the caramel cream into the milk mixture until smooth and fully incorporated.
- Place the egg yolk in a medium bowl and whisk until pale and slightly thickened, 30 seconds to 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot caramel mixture into the yolk, whisking constantly, then slowly pour the yolk mixture back into the saucepan, whisking to combine.
- Remove from the heat and strain the salted caramel gelato base through a fine-mesh strainer into an airtight container. Let cool to room temperature, then refrigerate for at least 6 hours, or preferably overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- Pour the chilled base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Stop the machine when the salted caramel gelato is thick and icy but still easily spoonable.
- Transfer the gelato to an airtight container and freeze until firm, about 2 hours.
- STORAGE: Homemade salted caramel gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take salted caramel gelato out to room temperature 15 to 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy it at its ideal temperature and texture.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
Video
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