Salted Caramel Gelato

Directions

1. 1Cook the sugar in a dry saucepan over medium heat, swirling (not stirring), until it turns deep amber.
2. 2Carefully pour in the heavy cream, then stir in the butter and sea salt until smooth.
3. 3Warm the milk in a separate saucepan until steaming, then whisk the egg yolks in a bowl.
4. 4Slowly temper the hot milk into the yolks, then stir in the warm caramel.
5. 5Return to the pan and cook over medium-low heat until the custard reaches 165 to 175F.
6. 6Strain into a bowl, cool over an ice bath, then pour into a Creami pint below the max line.
7. 7Freeze flat for 24 hours, then spin on the GELATO preset.
8. 8Re-spin with a splash of milk if the gelato comes out crumbly.

Tips

• Freeze your pint completely flat and level in the freezer so it spins evenly in the Creami and produces smooth, creamy texture without crumbly spots.
• If your gelato comes out powdery or icy after spinning, add a splash of heavy cream or whole milk and re-spin it to get that silky mouthfeel back.
• Let the frozen pint sit at room temperature for 2-3 minutes before inserting it into the Creami if you're having trouble getting it to process smoothly.

Variations

• Brown the butter before mixing it into your custard base for a deeper, nuttier salted caramel flavor that still freezes beautifully in the Creami.
• Swap half the heavy cream for evaporated milk to create a slightly lighter gelato that still churns up creamy after spinning.

FAQ

Can I use egg whites instead of yolks to make this lighter?

No, the yolks are essential for richness and proper freezing texture in this recipe. They're what make gelato different from sorbet. Removing them will give you an icy result even after spinning in the Creami.

What if my pint didn't freeze solid after 16 hours?

Your freezer may be running warmer than ideal. Leave it in for up to 24 hours and make sure the pint is lying completely flat with nothing blocking air circulation around it. If it still won't freeze solid, your freezer temperature may need adjustment.

How long can I keep the frozen pint before spinning it?

Once fully frozen, you can keep it in the freezer for up to 2 weeks before spinning. After you spin it and scoop the gelato, eat it right away or transfer it to an airtight container for up to 3 days.

Can I make this without the sea salt on top?

Yes, the flaky salt is a finishing touch. You can skip it or use regular salt, though flaky sea salt gives the best contrast of crispy and creamy when you spin and scoop the frozen pint.

Nutrition

Per serving · makes about 2 servings · estimated