Butterscotch Gelato

Instructions

1. 1

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

   Tip: Monitor the temperature carefully to prevent scorching.

2. 2

   In a small bowl, whisk together the butterscotch syrup and egg yolks. Temper the egg yolk mixture by slowly pouring the hot cream mixture into the bowl, whisking constantly.

   Tip: Make sure to cook the egg yolks thoroughly to avoid any risk of salmonella.

3. 3

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

   Tip: Don't let the mixture boil or it will curdle.

4. 4

   Remove the saucepan from the heat and stir in the butter, until melted and fully incorporated.

   Tip: Be patient, as this step can take a few minutes.

5. 5

   Strain the mixture into a clean container and stir in the vanilla extract and sea salt.

   Tip: Make sure to get rid of any egg solids or foam that may have formed.

6. 6

   Chill the mixture in the refrigerator for at least 2 hours or overnight.

   Tip: This will allow the flavors to meld together and the mixture to thicken further.

7. 7

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

8. 8

   Transfer the gelato to an airtight container and freeze for at least 2 hours to set.

   Tip: If you want a creamier gelato, you can also add 1-2 tablespoons of cornstarch to the mixture before freezing.