Gelato al Caramello

Name: Gelato al Caramello (Caramel Ice Cream)
Yield: Makes about 1½ liters (3 pints)
Cuisine: Italian
Ingredients: 6 large egg yolks; Pinch of coarse salt; 500 milliliters (2 cups) heavy cream; 40 grams (2¼ tablespoons) unsalted butter; 225 grams (1 cup plus 2 tablespoons) granulated sugar; 500 milliliters (2 cups) whole milk; ½ vanilla bean, split and scraped

Caramel Ice Cream

Preparation info

Makes about
1½ liters

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

The sugar must be cooked to a deep mahogany color to ensure a strong caramel flavor. (See “Cooked Sugar” for further discussion of cooking sugar and making caramel.)

Ingredients

225 grams (1 cup plus 2 tablespoons) granulated sugar
40

Europe
Italy
Dessert
Vegetarian
Mediterranean
Gluten-free

Method

In a large stainless steel pot (casseruola), cook 150 grams (¾ cup) of the sugar over medium heat, without stirring, until it caramelizes to a mahogany color and starts to bubble. Remove the pot fro