Caramel gelato
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1 rate
Preparation : 20 min
Cooking : 10 min
Total time : 2 h 30 Rest : 2 h
8 people
8 egg yolks
350 ml of full-cream milk
250 g of castor sugar
2 tbsp of cold water
1 of vanilla bean, split
300 ml of thick cream
RECIPE STEPS
1
Lightly whisk egg yolks in a bowl. Gently heat milk in a small saucepan over medium heat then pour over the eggs, stir well to combine. Set aside.
- 8 egg yolks
- 350 ml of full-cream milk
2
Place sugar and water in a saucepan over low heat and stir to dissolve sugar. Increase the heat to medium and cook until mixture begins to turn a rich golden colour. The water will evaporate & the sugar will begin to harden, this is normal. Keep stirring & it will eventually begin to melt and turn to a rich golden colour. Add vanilla bean and cook for a few seconds (don’t let the mixture get too dark or the ice cream will be very bitter)
- 250 g of castor sugar
- 2 tbsp of cold water
- 1 of vanilla bean, split
3
Very gently pour in the cream (it will splatter a little). Reduce heat to low and stir to melt lumps of caramel that have formed. When smooth, stir in egg mixture. Continue to cook, stirring constantly, until mixture thickens.
- 300 ml of thick cream
4
Strain through a sieve into a clean bowl to remove any lumps and vanilla bean. Chill in fridge.
5
Place cooled mixture into Gelato Expert & set on GELATO function.
6
May be placed in freezer for at least 2 weeks.
Recipes submitted by consumers are not tested by Magimix.