Salted caramel gelato

Salted caramel gelato

Gelato al caramello salato

By
From
PIDAPIPÓ
Makes
1 kg

I don’t get salted caramel gelato myself. It’s too sweet for me but I have included it here because it’s our most popular flavour at both our shops – we sell almost triple the amount of it compared to any other flavour. People love it on its own but it makes more sense to me when it’s teamed with something else.

Ingredients

Quantity Ingredient
135g caster sugar
150g filtered water
645g milk
165ml pouring cream
35g dextrose
20g skim milk powder
5g carob bean powder
7g sea salt

Method

  1. Put the sugar in a heavy-based saucepan and stir in the water to make a slurry. Put the pan on the stove top over a medium–high heat and leave for 3 minutes to caramelise (don’t stir it during this time, just leave it to do its thing). When the caramel is a nice dark brown, remove the pan from the stove and whisk in the milk and then the cream.
  2. Put all the remaining ingredients in a bowl and mix to combine.
  3. Return the pan to the heat and gradually whisk in the combined ingredients until fully incorporated. Continue to heat, whisking as you go, until it hits 85°C. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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