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


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


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.