Praline Gelato
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Rich and creamy praline gelato, made with caramelized sugar and crunchy pecans.
Ella x
Ingredients
- 400 mlheavy cream(whole)
- 200 mlwhole milk(whole)
- 500 ggranulated sugar(diced)
- 200 gpecan praline(crushed)
- 100 gunsalted butter(softened)
- 4 nulllarge egg yolks(beaten)
- 1 mlvanilla extract(optional)
- 5 gsalt(optional)
- 100 gcaster sugar(diced)
- 100 gpecans(chopped)
Detail level
Instructions
- 1
Caramelize the sugar by heating it in a saucepan over medium heat, stirring occasionally, until it turns a deep amber color. Remove from heat and let cool slightly.
- 2
In a separate saucepan, combine the heavy cream, whole milk, and unsalted butter. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture is hot but not boiling.
- 3
In a blender or food processor, combine the caramelized sugar, beaten egg yolks, and vanilla extract (if using). Blend until smooth.
- 4
Gradually pour the hot cream mixture into the blender or food processor with the egg yolk mixture. Blend until well combined.
- 5
Strain the mixture into a clean container and whisk in the pecan praline, caster sugar, and salt (if using).
- 6
Chop the pecans and fold them into the mixture. Pour into an ice cream maker and churn according to the manufacturer's instructions.
- 7
Once the gelato is almost fully churned, add the chopped pecans and continue to churn until they are evenly distributed.
- 8
Transfer the gelato to an airtight container and cover with plastic wrap or aluminum foil. Freeze for at least 2 hours before serving.
- 9
Optional: sprinkle with additional caster sugar before serving.
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