Gelato al Caramello

Caramel Ice Cream

Preparation info
  • Makes about

    1½ liters

    • Difficulty


Appears in

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.)


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


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