Creamy, cold, sweet and delicious, this Gelato is the perfect Summer treat! This Vanilla Caramel Gelato is a wonderful classic with fresh caramel sauce swirled in. Decadent, yet light, this will have you coming back for more and more!
Servings : 8servings
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
For the Gelato
4large egg yolks
1/2cupsugar
1cupwhole milk
1cupheavy whipping cream
2to 3 tablespoons pure vanilla extract
For the Caramel Sauce
1(14 oz.) bag Caramel Candies, unwrapped
1stick butter
1(14 oz.) can sweetened condensed milk
Instructions
Set a sieve over a mixing bowl; set aside.
Combine yolks and sugar in a medium bowl and whisk for 2 minutes, or until thick; set aside.
In a medium saucepan, combine milk and cream and set over medium heat; cook until mixture begins to bubble on the sides; remove from burner.
Slowly whisk the milk mixture into the egg yolks mixture; continue to whisk until combined.
Pour the entire mixture back into the saucepan and cook over medium heat, stirring constantly, until mixture leaves a coating on the back of a spoon, about 5 to 7 minutes, or reaches a temperature of 170-degrees fahrenheit. (I almost always use a thermometer when making gelato).
Remove from heat and pour the mixture through the previously prepared sieve.
Stir in the vanilla.
Cover the bowl with plastic wrap and refrigerate for 4 hours.
In the meantime, prepare the caramel sauce.
Combine caramels, butter and sweetened condensed milk into a saucepan.
Cook over medium-low heat until melted, stirring constantly; about 5 minutes.
Remove from heat; set aside and let cool completely.
Remove custard from fridge and pour the mixture into your ice cream maker.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
In the last 3 minutes of freezing, and while the ice cream is churning, pour about 2-ounces of the caramel sauce into the ice cream machine. You can use less or more caramel sauce - that is up to you.
When finished churning, transfer the gelato to an airtight container.
Freeze for 5 hours, or until firm.
Serve.
Notes
The caramel recipe makes more than you will need, but how much you want to use of it in the gelato is up to you.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.