Ingredients

The following ingredients have 7 Servings
  • 100 gms – ½ cup sugar
  • 40 gms – 3 tbsp salted butter
  • 140 ml – ½ cup + 2 tbsp heavy cream
  • 360 ml - 1 1/2 cup milk
  • 5 egg yolks
  • ½ cup caramel bits (optional)

Instruction

  • Whisk the egg yolks in a bowl and keep them aside.
  • Put the sugar in a heavy bottomed pot and put it on the fire, without stirring, until it’s a deep amber colour. Remove from the fire.
  • Add the salted butter, milk and cream.
  • Put the pot back on the fire and mix until smooth.
  • While whisking, slowly pour the caramel mixture on the beaten egg yolks.
  • Put this cream back on the fire and cook, while stirring, until it reaches 84°C – 183°F (do not boil it).
  • Put the caramel cream in the fridge until chilled, then churn it in your ice cream maker according to the manufacturer’s instructions.
  • When ready, mix in the caramel bits (optional).
  • Put your gelato in the freezer for at least 2 hours before serving.