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burnt caramel gelato
(recipe, caleb bo baleb)
This recipe is adapted slightly from Recipe of the Week: Ice Cream by Sally Sampson. I'm not sure what makes it gelato and not ice cream, but just call it tasty.
For 'burnt caramel espresso gelato', substitute a shot of espresso for the water.
Pair with beer - something malty, porter or stout.
Equipment: ice cream maker
- ¾ cup white sugar
- 1 Tbsp. water
- 1 cup heavy cream
- 2 cups whole milk
- 4 large egg yolks
- 1 tsp. vanilla extract
- ¼ tsp. salt
- Set a mesh strainer over a bowl.
- Place the sugar and water in a medium saucepan over medium heat. Stir once to distribute the water, then let it sit for a few minutes. The sugar will turn to caramel and start to burn a little.
- When the sugar smells "toasty", add the cream slowly, whisking or mixing with a wooden spoon or silicon spatula. If the caramel chunks up, don't worry, just keep stirring, it will turn back into liquid by the end.
- Add the milk and keep stirring.
- When the milk feels warm but not burning, add the vanilla extract and salt.
- Whisk the egg yolks together in a bowl or heat-proof measuring cup. Slowly add some of the milk and caramel mixture, whisking all the while. Sampson recommends adding ¼ cup at a time and using some kind of dipper is a good technique. When you have added about 1 cup of the warm milk, it is probably enough and you can add the whole mixture back to the pan.
- Stir constantly over medium heat until the custard begins to thicken, about 185 degrees if you're using a thermometer, or when the custard coats your implement, or when it sort of moves around all together when you stir.
- Pour the custard through the mesh strainer into your bowl. Refrigerate the bowl until it is really cold. Sampson recommends 40 degrees, but I find with my Cuisinart ice cream maker, it takes a good 8 hours. I always do it overnight.
- Follow instructions on your ice cream maker for stir-freezing the custard.