zoom

    Save to your scrapbook

    Salted caramel gelato

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Salted caramel gelato

    This show-stopping finale tastes every bit as good as it looks

    • Preparation time: 25 minutes, churning
    • Cooking time: 20 minutes
    • Total time: 45 minutes, churning

    Serves: 6

    Ingredients

    300g caster sugar
    50g unsalted butter
    ¾ tsp sea salt
    250ml double cream
    500ml whole milk
    6 egg yolks
    1 tsp vanilla extract

    Method

    1. Heat the sugar in a large, heavy-based pan with 50ml water until dissolved. Cook, without stirring, until you have a deep amber caramel, about 4-5 minutes. Remove from the heat and add the butter and salt, stirring until melted – take care as it will splutter. Return to a low heat and gradually whisk in the cream and the milk until combined; set aside.

    2. In a large bowl, whisk the egg yolks and vanilla extract, then pour in ½(half) the hot milk mixture, whisking continuously until combined. Pour back into the pan with the remaining milk and cream and then set over a medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-10 minutes.

    3. Transfer to a bowl to cool completely, passing through a fine sieve if there are any lumps, then chill thoroughly. Churn in the Cuisinart Ice Cream and Gelato Professional until the blade almost stops. Serve immediately or transfer to a container and freeze for later use. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more

    Comments

    Average user rating

    4 stars

    Glossary