Sea Salt Caramel Gelato Recipes

SALTED CARAMEL ICE CREAM

Salted Caramel Ice Cream image

This luxurious ice cream is the ideal balance of sweet yet salty and rich yet light. It's custard-based, which means you have to separate a lot of eggs (six), but the thick and silky results are worth a little bit of fuss. For something a little lighter, use more milk and less cream, as long as the dairy adds up to three cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Despite the rumors, making caramel is not hard, but it can be a little tricky. If this is your first time, make sure you have enough sugar for a second batch in the event your first is a bust. Also, remove the cooking caramel from the heat just before you think you need to to prevent burning.

Provided by Melissa Clark

Categories ice creams and sorbets, dessert

Time 30m

Yield About 1 1/2 pints

Number Of Ingredients 6

Ingredients

1 ¼ cups granulated sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon fine sea salt
6 large egg yolks
1/4 teaspoon flaky sea salt (such as Maldon)

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.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 92 milligrams, Sugar 23 grams

SALTED CARAMEL ICE CREAM

Salted Caramel Ice Cream image

It might seem odd to describe something cold-ice cream-as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.

Provided by Andrea Albin

Categories Milk/Cream Ice Cream Machine Egg Kid-Friendly Backyard BBQ Frozen Dessert Vanilla Gourmet Small Plates

Yield Makes about 1 quart

Number Of Ingredients 7

Ingredients

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
Equipment: an ice cream maker

Steps:

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

SEA SALT CARAMEL GELATO

SEA SALT CARAMEL GELATO image

Number Of Ingredients 5

Ingredients

1 quart heavy cream
1 teaspoon sea salt
10 egg yolks
5 ounces sugar
1/2 cup caramel

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.

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