Lab G is famous for its salted caramel gelato. Made to a completely different style of base from most ice creams, it has a soft texture that is pure luxury. Once you’ve tasted it, you’ll understand exactly why people queue up for it.
In a deep saucepan with plenty of space, melt the caster sugar on a moderate heat. Using a non-stick, heat-resistant spatula, stir it constantly – let it burn for flavour, you want the sugar to caramelise. It will look like it is forming clumps just before it melts. Don’t panic, just keep stirring. When the sugar has melted and is starting to turn a clear dark golden colour, add the salt and allow it to dissolve. Add the butter next. At this point the temperature will be 160°C and the butter will spit and bubble so take care.
Reduce the heat and stir until the butter has melted into the caramel. Bit by bit, pour in the milk and cream. Watch out for it bubbling in case it burns you. Stir steadily with a whisk and cook it for a few minutes until you get a smooth golden sauce.
Put some ice in a large bowl, then put a smaller bowl on the ice, making sure it’s quite dry inside, to form an ice bath. In this smaller bowl beat the egg yolks. Gently pour your golden caramel sauce onto the egg yolks and mix very fast with your whisk to prevent the eggs from scrambling. Stir this custard until smooth and then leave it in its ice bath until it is completely cool.
When it’s cold, put the custard into your ice cream machine and churn according to the instructions of your model. If you don’t have an ice cream machine, freeze it for 8 hours, stirring with a fork every 30 minutes or so to stop ice crystals forming.
Due to the high sugar content of this gelato, you will get a very soft finish after the machine churns it and it will need to set in the freezer for 2–3 hours.
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