Instructables

Salted Caramel Gelato

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Gelato, an Italian ice cream, is characterized by its use of egg yolks and milk rather than heavy whipping cream. I've found home ice cream machines process milk-based recipes poorly . This recipe uses half-and-half, for better binding.

The salt in this salted-caramel dish serves an unusual purpose. Many salty-sweets shock the palate, but this ice cream offers a deep caramel flavor enhanced by the presence of kosher salt. Rather than taste bare salt, the salt offsets the sweet that comes with combining creamy dessert with a syrup.

However, if you like your salted sweets on the strong side, I'd suggest adding finely crushed Himalayan sea salt to the finished ice cream for garnish.

*Note: this recipe requires a 48 hour preparation.
 
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Step 1: Ingredients

Picture of Ingredients
Serves 6 to 8

1/2 cup sugar
1 tablespoon water
2 cups half-and-half
4 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Step 2: Prepare the Caramel

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1. Combine the 1/2 cup sugar and the tablespoon of water in a medium non-stick saucepan. Swirl the sugar and water until just combined. Turn the heat up to high, and allow to bubble and turn golden brown.

2. When the caramel turns golden, add the half and half and whisk. At first the caramel hardens, but it melts into the half and half as it heats. Whisking prevents burnt caramel.

3. Add the vanilla extract and the salt. Whisk again until well combined. Remove from heat.
Looks pretty yummy, I am going to try it, I might add some caramel chunks of something in it .