Gelato is the Italian form of ice cream. Typically, it is denser than the American version. Sea salt is a wonderful complement to caramel and adds a delicate salt flavor in this recipe. With an ice cream batch freezer, this recipe is a snap to make. The end result is a decadent summer treat, perfect for those hot, sticky days in the middle of a heatwave.
Ingredients
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1 quart heavy cream
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1 teaspoon sea salt
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10 large egg yolks
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5 ounces sugar
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1/2 cup caramel
Steps to Make It
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Heat cream with salt.
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In a separate bowl, mix egg yolks and sugar together to a pale yellow color.
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Slowly add hot cream to the yolks while whisking—do not curdle the egg yolks.
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Return mixture back to the heat.
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Cook on low temp until the mixture coats the back of a spoon.
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Chill in the refrigerator, then add the caramel.
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Freeze in ice cream batch freezer for 3 to 5 minutes or until the gelato reaches the desired consistency.
Nutrition Facts (per serving) | |
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307 | Calories |
25g | Fat |
17g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 16 | |
Amount per serving | |
Calories | 307 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 15g | 74% |
Cholesterol 195mg | 65% |
Sodium 228mg | 10% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 0g | 0% |
Total Sugars 17g | |
Protein 6g | |
Vitamin C 0mg | 2% |
Calcium 63mg | 5% |
Iron 1mg | 4% |
Potassium 108mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |