Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup water
- 6 egg yolks
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Ice cream maker
- Candy thermometer
Step-by-Step Instructions:
1. In a medium saucepan, combine the sugar and water over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color (about 10-12 minutes).
2. Remove the saucepan from heat and slowly pour in the heavy cream while whisking constantly. Be careful as the mixture will bubble up.
3. Return the saucepan to low heat and whisk until the caramel is completely smooth.
4. In a separate bowl, whisk together the egg yolks until they are pale yellow in color.
5. Slowly pour the caramel mixture into the egg yolks while whisking constantly.
6. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes).
7. Remove the saucepan from heat and stir in the sea salt and vanilla extract.
8. Pour the mixture through a fine-mesh sieve into a large bowl.
9. Add the whole milk and stir until well combined.
10. Cover the bowl with plastic wrap and refrigerate until chilled (at least 4 hours or overnight).
11. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
12. Transfer the gelato to a freezer-safe container and freeze until firm (at least 2 hours).
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of gelato, which serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 24g
Carbohydrates per serving: 29g
Protein per serving: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
- Sea salt can be substituted with kosher salt or table salt.
- Vanilla extract can be substituted with vanilla bean paste or scraped vanilla beans.
Variations:
- Add chopped nuts, such as pecans or almonds, for a crunchy texture.
- Swirl in some chocolate sauce or fudge for a chocolatey twist.
- Add a tablespoon of espresso powder for a coffee-flavored gelato.
Tips and Tricks:
- Be patient when making the caramel as it can take some time to reach the right color and consistency.
- Make sure to temper the egg yolks with the caramel mixture slowly to avoid curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
Storage Instructions:
Store the gelato in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
Allow the gelato to soften at room temperature for a few minutes before scooping and serving.
Presentation Ideas:
Serve the gelato in a chilled bowl or cone and drizzle with additional caramel sauce.
Garnishes:
Garnish with a sprinkle of sea salt or chopped nuts.
Pairings:
Pair with a warm brownie or chocolate cake for a decadent dessert.
Suggested Side Dishes:
Serve with fresh fruit or a fruit salad for a refreshing contrast.
Troubleshooting Advice:
- If the gelato turns out icy, try adding a tablespoon of vodka or corn syrup to the mixture before churning.
- If the gelato is too soft, freeze it for a longer period of time.
Food Safety Advice:
Make sure to cook the egg yolks to a safe temperature of 160°F to avoid any risk of foodborne illness.
Food History:
Gelato originated in Italy in the 16th century and is known for its rich, creamy texture and intense flavors.
Flavor Profiles:
This salted caramel gelato is sweet, salty, and creamy with a hint of vanilla.
Serving Suggestions:
Serve this gelato as a dessert after a dinner party or as a sweet treat on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian