|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 0g||0%|
|Total Sugars 17g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gelato is the Italian form of ice cream. Typically, it is denser than the American version. Sea salt is a wonderful complement to caramel and adds a delicate salt flavor in this recipe. With an ice cream batch freezer, this recipe is a snap to make. The end result is a decadent summer treat, perfect for those hot, sticky days in the middle of a heatwave.
1 quart heavy cream
1 teaspoon sea salt
10 large egg yolks
5 ounces sugar
1/2 cup caramel
Heat cream with salt.
In a separate bowl, mix egg yolks and sugar together to a pale yellow color.
Slowly add hot cream to the yolks while whisking—do not curdle the egg yolks.
Return mixture back to the heat.
Cook on low temp until the mixture coats the back of a spoon.
Chill in the refrigerator, then add the caramel.
Freeze in ice cream batch freezer for 3 to 5 minutes or until the gelato reaches the desired consistency.