Caramel Gelato Recipes

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

SEA SALT CARAMEL GELATO

Steps:

• Heat cream with salt.
• Mix egg yolks and sugar together in a separate bowl.
• Slowly add hot cream to the yolks, do not curdle the egg yolks.
• Return mixture back to the heat.
• Cook on low temp until the mixture coats the back of a spoon.
• Chill, add the caramel.
• Freeze in ice cream batch freezer for 3-5 minutes or until the gelato reaches the desired consistency.

CARAMEL MACCHIATO ICE CREAM

Steps:

• Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

SALTED CARAMEL ICE CREAM

Steps:

• In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
• Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

CARAMEL GELATO

Steps:

• IN MEDIUM SAUCE PANY OVER MEDIUM LOW HEAT, COMBINE SUGAR AND WATER. ONCE SUGAR DISSOLVES COMPLETELY (5 MIN) INCREASE HEAT TO HIGH AND BOIL UNTIL MIXTURE TURNS DEEP AMBER, BRUSHING DOWN THE SIDES WITH WET PASTRY BRUSH AND SWIRLING AS NEEDED. WARM MILK IN MICROWAVE AND GENTLY ADD TO CARAMEL MIXTURE. MIXTURE WILL BUBBLE VIGOROUSLY - REDUCE HEAT TO MEDIUM LOW AND STIR UNTIL ALL OF THE CARAMEL BITS DISSOLVE. IN BOWL, WHISK EGGS WITH CORN SYRUP UNTIL BLENDED. GRADUALLY ADD HOT CARAMEL MIXTURE, WHISKING CONSTANTLY. RETURN MIXTURE TO SAUCE PAN AND COOK OVER MEDIUM LOW HEAT UNTIL CUSTARD THICKENS. STRAIN INTO BOWL AND REFRIGERATE UNTIL COLD. ADD VANILLA AND PROCESS IN AN ICE CREAM MAKER.