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 #SundaySupper
Salted Caramel Gelato - a delicious ice cream perfect on its own or as an accompaniment to other desserts.
Ingredients
- 100 gms – ½ cup sugar
- 40 gms – 3 tbsp salted butter
- 140 ml – ½ cup + 2 tbsp heavy cream
- 360 ml - 1 1/2 cup milk
- 5 egg yolks
- ½ cup caramel bits optional
Instructions
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Whisk the egg yolks in a bowl and keep them aside.
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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.
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Add the salted butter, milk and cream.
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Put the pot back on the fire and mix until smooth.
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While whisking, slowly pour the caramel mixture on the beaten egg yolks.
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Put this cream back on the fire and cook, while stirring, until it reaches 84°C – 183°F (do not boil it).
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Put the caramel cream in the fridge until chilled, then churn it in your ice cream maker according to the manufacturer’s instructions.
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When ready, mix in the caramel bits (optional).
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Put your gelato in the freezer for at least 2 hours before serving.
Check out all the other amazing recipes from the #SundaySupper Movement!
Brisk Beverages
- Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
- Mocha Madness Milkshake from Desserts Required
- Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue’s Nutrition Buzz
- Skinny Watermelon Mojito from Peanut Butter & Peppers
- Southern Sweet Tea from Gluten Free Crumbley
- Strawberry Mango White Sangria from The Texan New Yorker
- The Polar Cap Drink from Seduction in the Kitchen
- Vanilla Root Beer Cream Soda from Feed Me, Seymour
Chilled Starters
- Avocado Hummus Dip from Shockingly Delicious
- Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
- Cucumber-Watercress Soup – Gazpacho Style from The Wimpy Vegetarian
- Gazpacho from Jelly Toast
- Green Gazpacho from The Not So Cheesy Kitchen
- Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
- Mexican Flag Guacamole from What Smells So Good?
- Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
- Tuna Tartare from Kimchi Mom
- White Gazpacho from The Little Ferraro Kitchen
Snappy Salads and Sides
- Antipasto Tortellini Pasta Salad from Neighborfood
- Broccoli Salad from Flavor Mosaic
- Cantaloupe Risotto from Confessions of A Culinary Diva
- Cold Peanut Noodles from girlichef
- Korean Salad from Noshing With The Nolands
- Layered Salad with Green Goddess Dressing from Delaware Girl Eats
- Pesto Pasta Salad from Supper for a Steal
- Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
- Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
- Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
- Tuna and Potato Salad from Cindy’s Recipes and Writings
- Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
- Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca
Refreshing Main Dishes
- Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
- Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi
- Jalapeno Ham Salad from Bobbi’s Kozy Kitchen
- Shrimp Ceviche from Kudos Kitchen by Renee
- Surimi Salad from Pescetarian Journal
- Zucchini Lasagna from Nosh My Way
Cool Confections
- Berry Ice Cream Bomb from Jane’s Adventures in Dinner
- Cherry Cream Cheese Ice Cream from Magnolia Days
- Lemon Curd Parfait from Life Tastes Good
- Lemon Thyme Ice Pops from Country Girl in the Village
- Mocha Latte Ice Cream from The Foodie Army Wife
- No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos
- No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
- No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
- No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
- Nutella and Pistachio Gelato from La Bella Vita Cucina
- Olive Oil Gelato from The Girl in the Little Red Kitchen
- Pluot Ice Cream from Crazy Foodie Stunts
- Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures
- Salted Caramel Gelato from Manu’s Menu
- Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
- Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
- Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
- Vanilla Bean Chia Seed Pudding from Pies and Plots
- White Chocolate Fruit Dip from Hezzi D’s Book and Cooks
Join 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.
Oh, man, I can never resist a caramel dessert! Your gelato looks incredible, Manu!!! I’ll have a double scoop, please 🙂
I love salted caramel anything, and your ice cream looks incredibly tempting!
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!
I know its a fad but I’m still totally in love with salted caramel. What a great showcase for it!
Now this is what I call, ‘taking one for the team’. Making delicious cold ice cream in the middle of winter so all of us enjoying 90+ degree weather have something decadent to enjoy!!
Waiting for this to freeze has to be torture! It looks amazing and I love the salt. Mmmm
This sounds fantastic! I agree that waiting to eat it is always the hardest part!!
what a great flavor!
Salted caramel ice cream and gelato are seriously as good as it gets. Send me a scoop please 😉
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.
Salted Caramel is always a family favorite and then when it is combined with ice cream–you just can’t go wrong. Great recipe.
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?
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! 🙂
Thank you very much – I think that makes all the difference!
Oh my, my weakness has been revealed. I’m drooling over your salted-caramel gelato.
Yeah baby!
Oh my goodness, I can’t even…. I’m drooling right now….
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 =)
Whoever thought up the idea of salted caramel is a genius. And you’re a genius for making it into ice cream! Yum!
Really, really gorgeous ice cream and then you add little bits of caramel, I am over the edge now!!
Always one of those flavors of ice cream or gelato I can’t refuse!
Caramel and gelato count me in! Delicious!
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!
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! 😉
Hi all. I am making a dessert for Christmas which is on the front of Delicious magazine. I ccan’t find caramel gelatin anywhere, we do live in the sticks!!! So I am going to make it. Could someone tell me how many liters of gelati does this make? Thanks for your help.x
Hi Lise!
This recipe makes about 600 ml of ice cream. 🙂 Merry Christmas!