Praline Gelato

Instructions

1. 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. 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. 3

   In a blender or food processor, combine the caramelized sugar, beaten egg yolks, and vanilla extract (if using). Blend until smooth.

4. 4

   Gradually pour the hot cream mixture into the blender or food processor with the egg yolk mixture. Blend until well combined.

5. 5

   Strain the mixture into a clean container and whisk in the pecan praline, caster sugar, and salt (if using).

6. 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. 7

   Once the gelato is almost fully churned, add the chopped pecans and continue to churn until they are evenly distributed.

8. 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. 9

   Optional: sprinkle with additional caster sugar before serving.