Caramel Gelato
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Making homemade gelato always feels like a special treat, and this caramel version is honestly one of my favorites because it comes together in just an hour. The beauty of this recipe is how straightforward it is, even though the result tastes like it came from a fancy Italian gelato shop. I love using fresh raspberries here since they're packed with antioxidants and add a lovely tartness that cuts through the rich caramel sweetness. You probably have most of these ingredients already in your kitchen, which means you can whip up this creamy, indulgent dessert without any fuss or expensive specialty shopping.
Ella x
Ingredients
- 500 mlheavy cream
- 200 mlwhole milk
- 400 ggranulated sugar
- 100 gcaramel sauce
- 2egg yolks(separated)
- 50 gunsalted butter
- 5 gsalt
- 1 mlpure vanilla extract
- 50 gcocoa powder
- 10 ggelatin
- 200 gfresh raspberries(optional)
Detail level
Instructions
- 1
Combine the heavy cream, whole milk, granulated sugar, and salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 2
In a separate bowl, whisk together the egg yolks and vanilla extract.
Tip: Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
- 3
Return the saucepan to the heat and cook, stirring constantly, until the mixture reaches 160°F (71°C).
Tip: This is the soft-ball stage, which is essential for creating a smooth gelato.
- 4
Remove the saucepan from the heat and stir in the unsalted butter until melted.
Tip: This step helps to create a smooth and creamy texture.
- 5
Strain the mixture into a clean container and let it cool to room temperature.
Tip: This step helps to prevent the formation of ice crystals and ensures a smooth gelato.
- 6
In a separate saucepan, heat the caramel sauce over low heat.
Tip: This step helps to re-melt the caramel and prevent it from crystallizing.
- 7
Combine the cooled cream mixture and caramel sauce in a blender or food processor.
Tip: Blend the mixture until smooth and well combined.
- 8
Strain the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Tip: This step helps to create a smooth and creamy gelato.
- 9
Once the gelato is nearly fully churned, add the cocoa powder and gelatin.
Tip: The gelatin helps to stabilize the gelato and prevent it from becoming too icy.
- 10
Continue to churn the gelato until it is fully set.
Tip: This step helps to create a smooth and creamy texture.
- 11
Transfer the gelato to an airtight container and freeze for at least 2 hours.
Tip: This step helps to set the gelato and prevent it from becoming too icy.
- 12
If desired, fold in the fresh raspberries.
Tip: The raspberries add a sweet and fruity flavor to the gelato.
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