Vegetarian Salted Caramel Gelato

Here’s a delightful Vegetarian Salted Caramel Gelato recipe that balances sweet caramel with a hint of sea salt, perfect for a creamy and indulgent treat.

Ingredients

For the Salted Caramel:

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 cup (240 ml) heavy cream (or half-and-half)
• 1 teaspoon sea salt (adjust to taste)

For the Gelato Base:

• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 4 large egg yolks
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1: Prepare the Salted Caramel

1. In a medium saucepan, combine the sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color, about 8-10 minutes.
2. Once the caramel reaches the desired color, carefully add the heavy cream. The mixture will bubble vigorously; stir continuously until smooth.
3. Remove from heat and stir in the sea salt. Let it cool slightly.

Step 2: Make the Gelato Base

1. In a saucepan, heat the milk and heavy cream over medium heat until small bubbles form.
2. In a separate bowl, whisk together the egg yolks and sugar until smooth.
3. Gradually add about half of the warm milk mixture to the egg mixture while whisking continuously to temper the eggs. Then pour this back into the saucepan with the remaining milk.
4. Cook over medium heat, stirring constantly until thickened (about 5-7 minutes). Do not let it boil.
5. Remove from heat and stir in vanilla extract and a pinch of salt.

Step 3: Combine and Churn

1. Allow both the salted caramel and gelato base to cool to room temperature.
2. Swirl half of the salted caramel into the gelato base.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 4: Freeze and Serve

1. Transfer the gelato to a freezer-safe container, layering in more salted caramel as desired.
2. Freeze for at least 4 hours or until firm.
3. Before serving, let it sit at room temperature for about 10 minutes to soften slightly.

Enjoy your homemade vegetarian salted caramel gelato!