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.
Step 1: 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