Salted Caramel Gelato #SundaySupper

Salted Caramel Gelato

This week the Sunday Supper team is sharing recipes for food that is served cold… as the majority of the group is based in the Northern hemisphere and it is a hot summer up there at the moment.  It has actually been quite cold down here lately.  I do not mind it one bit though, as I know I am going to miss this chilly weather in just a few weeks when spring arrives.  Winter is always so short in Sydney!  In the meantime, I thought of sharing a special ice cream recipe.  It is special because it is not your everyday (overly sweet) ice cream.  This is a Salted Caramel Gelato, which is salty, sweet and slightly bitter all at the same time.  It is great for people like me who do not like sweets that are too sugary and it is the perfect accompaniment to desserts that are indeed quite sweet (like, let’s say, lava cakes or apple pies/tarts).  In fact, I have served it with an apple crumble and I could not stop eating it: it balances out all the flavours.  This gelato requires only 4 (or 5) very common ingredients and it is very easy to put together.  The hardest part will be to wait for it to freeze before you can eat it!  Make it and I know you will thank me! Thank you very much to Alaiyo of Pescetarian Journal for being a great host!

Salted Caramel Gelato

The Cool Side of Summer

5.0 from 5 reviews
Salted Caramel Gelato #SundaySupper
Prep time
Cook time
Total time
Recipe type: Ice Cream, Dessert
Cuisine: French, Italian
Serves: 6 to 8
  • 100 gms – ½ cup sugar
  • 40 gms – 3 tbsp salted butter
  • 140 ml – ½ cup + 2 tbsp heavy cream
  • 360 ml - 1½ cup milk
  • 5 egg yolks
  • ½ cup caramel bits (optional)
  1. Whisk the egg yolks in a bowl and keep them aside.
  2. Put the sugar in a heavy bottomed pot and put it on the fire, without stirring, until it’s a deep amber colour. Remove from the fire.
  3. Add the salted butter, milk and cream.
  4. Put the pot back on the fire and mix until smooth.
  5. While whisking, slowly pour the caramel mixture on the beaten egg yolks.
  6. Put this cream back on the fire and cook, while stirring, until it reaches 84°C – 183°F (do not boil it).
  7. Put the caramel cream in the fridge until chilled, then churn it in your ice cream maker according to the manufacturer’s instructions.
  8. When ready, mix in the caramel bits (optional).
  9. Put your gelato in the freezer for at least 2 hours before serving.

Salted Caramel Gelato Salted Caramel Gelato
Check out all the other amazing recipes from the #SundaySupper Movement!

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. says

    Oh, man, I can never resist a caramel dessert! Your gelato looks incredible, Manu!!! I’ll have a double scoop, please :)

  2. says

    Wow, Manu! Your gelato looks perfect! I love caramel and would love to have had this scooped into a bowl with my gelato . . . what a combo! Your gelato firmed up better than mine (I was still taking the final photo while you were commenting. The photo is there now and you can see how much better your gelato firmed up than mine did!). I’m wondering if it is the edition of the eggs in your recipe? Great job and great flavor choice!

  3. says

    I am a sucker for anything that has salted caramel. Now I want to rush out to the store and buy some salted caramel gelato. I would make it, but, I leave these kinds of things to the experts.

  4. says

    The recipe says:

    ◦Add the salted butter, milk and cream

    but doesn’t say how much milk is in it… can someone give me a bit of guidance?

    • says

      Oh my, thank you so much for letting me know! I had missed a line while copying the recipe! I fixed it now: you need 1 1/2 cup of milk. Sorry about that! :-)

  5. says

    Finally, finally, finally I get to see this scrumptious recipe for salted caramel gelato, Manu!!! I will not bore you with tales of computer sorrow…I will just focus on how grateful I am I reached the site where all things delicious are always served =) P.s. I am a huge ice cream fan. You can bet I’m saving this recipe and pinning – of course =)

  6. says

    Did you garnish it with sea salt? I see little white squares on top of your ice cream! … this is a neat gelato flavor, I’m intrigued by “bitter”…. ! Thanks for sharing!

    • says

      Hi Alice! Yes, I garnish it with a little Blue Persian Salt (coarse sea salt works well too)… thought it would look pretty on the top! 😉


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