Caramel Swirl Almond Gelato
Caramel Swirl Almond Gelato for the win...rich frozen custard (lighter in fat than regular ice cream) with a caramel sauce ribbon. Yum!Adapted from Savory Simple and Epicurious
Prep Time10 mins
Cook Time10 mins
Total Time9 hrs 20 mins
Servings: 8 1/2 cup servings
- 2 cups milk (16 oz, 454g)
- 1 cup heavy cream (8 oz, 227g)
- 4 large egg yolks
- 3/4 cup sugar (5 1/4oz, 150g), 150g
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Salted Caramel Sauce, see Recipe Notes
Heat the milk and cream in a medium saucepan set over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks and sugar in a medium-sized bowl until the yolks lighten in color slightly.
Remove the milk mixture from the heat and pour slowly into the egg yolks while whisking (called tempering. I usually ladle about 1 cup of the hot milk mixture, the idea being you heat the eggs slowly to avoid curdling them) Pour the warmed egg mixture back into the saucepan, scraping the bowl.
Return the saucepan to the heat and, stir until the mixture thickens slightly, approximately 3-4 minutes. Don't allow the mixture to boil. Remove from the heat and stir in the vanilla and almond extracts.
Strain the custard into a clean bowl and cool using an ice bath (1/2 ice cubes, 1/2 water, reaching halfway up the sides of the bowl). When cooled to room temperature, cover and chill in refrigerator at least 4 hours or overnight. (Chilled custard can be kept several days)
Pour the mixture into an ice cream maker and prepare the gelato according to the manufacturer's instructions, until it's smooth and frozen, about 25-30 minutes. Transfer one third ice cream to a 2-quart airtight container and drizzle one third of the salted caramel sauce over it. Repeat layering with remaining ice cream and caramel sauce. Freeze ice cream until hard, at least 8 hours, and up to 1 week.
You can use any type of milk you'd like...I don’t keep whole milk in the house, so used 1% milk with no perceptible change in texture.
For Salted Caramel Sauce, make a batch of Basic Caramel Sauce, adding 1 tsp salt after you remove the caramel from the heat.
If the sauce boils during thickening (breaking it), straining it out will help remove any curdled bits of eggs.
If you want to leave out the almond extract, feel free...just up the vanilla extract to 1-1/2 tsp. Better yet, infuse the milk & cream with a vanilla bean, halved and scraped, letting it steep in the warm milk 30 minutes. Remove the spent bean before tempering the mixture into the eggs.
For those of you wondering why I didn't add toasted almonds to my gelato, it's because my husband doesn't like nuts in his ice creams. I would have totally done it otherwise.
The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. If that's not available, this Cuisinart does a great job also.