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You are here: Home / Recipes / Desserts / Salted Caramel Gelato #SundaySupper

Salted Caramel Gelato #SundaySupper

July 6, 2014 By Manu 54 Comments

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

Salted Caramel Gelato
5 from 5 votes
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Salted Caramel Gelato #SundaySupper

Salted Caramel Gelato - a delicious ice cream perfect on its own or as an accompaniment to other desserts.

Course Dessert, Ice Cream
Cuisine French, Italian
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 6 to 8
Author Manuela Zangara

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

  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!

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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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Related Posts:

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  • Fiordilatte Gelato #SundaySupper
  • WATERMELON GELATO
  • BLOOD ORANGE SORBET

Filed Under: Desserts, French, Ice Cream, Italian, Sunday Supper Tagged With: caramel, desserts, French, gelato, ice cream, Italian, recipe, salt, salted caramel, summer, Sunday Supper, sweets

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Comments

  1. Liz says

    July 6, 2014 at 9:34 pm

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

    Reply
  2. Alaiyo Kiasi-Barnes says

    July 6, 2014 at 11:28 pm

    I love salted caramel anything, and your ice cream looks incredibly tempting!

    Reply
  3. Roz says

    July 6, 2014 at 11:41 pm

    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!

    Reply
  4. Sarah says

    July 7, 2014 at 3:50 am

    I know its a fad but I’m still totally in love with salted caramel. What a great showcase for it!

    Reply
  5. Betsy @ Desserts Required says

    July 7, 2014 at 3:54 am

    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!!

    Reply
  6. Shannon @VillageGirlBlog says

    July 7, 2014 at 4:16 am

    Waiting for this to freeze has to be torture! It looks amazing and I love the salt. Mmmm

    Reply
  7. [email protected] Tastes Good says

    July 7, 2014 at 5:02 am

    This sounds fantastic! I agree that waiting to eat it is always the hardest part!!

    Reply
  8. dina says

    July 7, 2014 at 5:06 am

    what a great flavor!

    Reply
  9. Laura Dembowski says

    July 7, 2014 at 5:21 am

    Salted caramel ice cream and gelato are seriously as good as it gets. Send me a scoop please 😉

    Reply
  10. Marlene @Nosh My Way says

    July 7, 2014 at 8:14 am

    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.

    Reply
  11. Simply Gourmet says

    July 7, 2014 at 8:39 am

    Salted Caramel is always a family favorite and then when it is combined with ice cream–you just can’t go wrong. Great recipe.

    Reply
  12. Stu says

    July 7, 2014 at 12:02 pm

    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?

    Reply
    • Manu says

      July 7, 2014 at 12:16 pm

      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! 🙂

      Reply
  13. Stu says

    July 7, 2014 at 12:18 pm

    Thank you very much – I think that makes all the difference!

    Reply
  14. Christy @ Confessions of a Culinary Diva says

    July 7, 2014 at 1:12 pm

    Oh my, my weakness has been revealed. I’m drooling over your salted-caramel gelato.

    Reply
  15. Liz Posmyk of Bizzy Lizzy's Good Things says

    July 7, 2014 at 8:16 pm

    Yeah baby!

    Reply
  16. Julie @ Texan New Yorker says

    July 8, 2014 at 5:52 am

    Oh my goodness, I can’t even…. I’m drooling right now….

    Reply
  17. The Ninja Baker says

    July 8, 2014 at 12:07 pm

    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 =)

    Reply
  18. Shaina says

    July 8, 2014 at 6:12 pm

    Whoever thought up the idea of salted caramel is a genius. And you’re a genius for making it into ice cream! Yum!

    Reply
  19. Tara says

    July 9, 2014 at 11:42 pm

    Really, really gorgeous ice cream and then you add little bits of caramel, I am over the edge now!!

    Reply
  20. Susan says

    July 10, 2014 at 7:29 am

    Always one of those flavors of ice cream or gelato I can’t refuse!

    Reply
  21. Serena | Serena Bakes Simply From Scratch says

    July 10, 2014 at 10:03 am

    Caramel and gelato count me in! Delicious!

    Reply
  22. Alice says

    July 11, 2014 at 12:55 am

    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!

    Reply
    • Manu says

      July 11, 2014 at 7:44 am

      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! 😉

      Reply
    • Lise says

      December 19, 2015 at 12:33 pm

      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

      Reply
      • Manu says

        December 19, 2015 at 1:29 pm

        Hi Lise!
        This recipe makes about 600 ml of ice cream. 🙂 Merry Christmas!

        Reply

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