Salted Caramel Gelato

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.

2. 2

   Remove the mixture from the heat and stir in the salted caramel sauce, unsalted butter, and vanilla extract until the butter is melted.

3. 3

   Let the mixture steep for 10 minutes to allow the flavors to meld. Strain the mixture through a fine-mesh sieve into a clean container and let it cool to room temperature.

   Tip: This step is crucial for a smooth gelato.

4. 4

   In a separate bowl, whisk together the gelato base mix, egg yolks, and a pinch of salt until well combined.

5. 5

   Fold the gelato base mixture into the cooled mixture until well combined. Cover the mixture and refrigerate for at least 2 hours or overnight.

6. 6

   Just before churning, stir in the granulated sugar for gelato, cocoa powder, and fresh raspberries.

7. 7

   Churn the mixture according to the manufacturer's instructions until the desired consistency is reached.

8. 8

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

   Tip: Best served within 2 days of making.

9. 9

   Scoop and serve immediately.