Brown Butter Gelato

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the cream.

2. 2

   Continue heating the cream mixture until it reaches 82°C (180¿tF). This should take about 10-12 minutes.

   Tip: Use a thermometer to monitor the temperature.

3. 3

   Remove the saucepan from the heat and slowly pour in the brown butter, whisking constantly to prevent lumps.

   Tip: Be patient and whisk thoroughly.

4. 4

   In a separate bowl, whisk together the egg yolks and vanilla extract.

   Tip: Make sure to whisk until the mixture is smooth and well combined.

5. 5

   Gradually add the hot cream mixture to the egg yolk mixture, whisking constantly to prevent scrambling.

   Tip: Use a slow and steady stream.

6. 6

   Return the saucepan to medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon.

   Tip: This should take about 5-7 minutes.

7. 7

   Strain the gelato base through a fine-mesh sieve into a clean bowl to remove any egg solids.

   Tip: Discard the solids.

8. 8

   Cover the bowl with plastic wrap and refrigerate the gelato base for at least 2 hours or overnight.

   Tip: This will allow the flavors to meld and the gelato to set.

9. 9

   Once set, pour the gelato base into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If using a stand mixer, whip the gelato base until it becomes light and airy.