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Salted caramel gelato
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This show-stopping finale tastes every bit as good as it looks
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
Typical values per serving:
This recipe was first published in June 2015.