Brown butter caramel and rye bread gelato
- August 2018
- Serves 10 (Makes about 1.5 litres)
- Hands-on time 45 min, plus cooling and freezing
Celebrate your love for the frozen stuff with our Italian-style gelato recipe, made with a decadent salted caramel.
- 11.2g (7.5g saturated)
- 12.1g (9.6g sugars)
Per 50g scoop
The caramel will seize (become hard) and may split when the cream is added to the molten sugar (step 3), but be patient and stir carefully over a very low heat and it will come together in a smooth sauce.
If you don’t have an ice cream machine, freeze the thickened custard in a large airtight container for 1-2 hours, then whisk briefly with an electric hand mixer to help prevent ice crystals forming and to make the mixture light and aerated. Repeat the process once or twice, adding the caramel and toasted crumbs with the last mix.
Once frozen the ice cream will keep in the freezer for up to 2 weeks.
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