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
- 100g stale rye bread (we used The Village Bakery Organic Rossisky Rye Bread)
- 600ml whole milk
- 1 tsp vanilla bean paste
- 75g golden caster sugar
- 3 tbsp cornflour
- 1 large free-range egg yolk
- 300ml double cream
For the caramel
- 80g salted butter
- 200g golden caster sugar
- 200ml double cream
- 1 tsp sea salt flakes
- Tear the bread into small pieces and whizz to crumbs in a food processor. Transfer to a clean, dry heavy-based frying pan and toast for 3-5 minutes, stirring, until golden. Set aside in a bowl and wipe the cooled pan clean with kitchen paper.
- For the caramel, melt the butter in a small pan over a low heat. When melted, turn up the heat and cook until the butter starts to brown and smells nutty. Remove from the heat and leave to cool.
- Put the 200g golden caster sugar in the cleaned frying pan and melt over a medium heat. Increase the heat so the sugar begins to bubble and turn amber, swirling the pan occasionally to get an even colour. Once the sugar has turned amber, remove from the heat, add the cream and stir constantly (see tips). Return to a low heat and stir until smooth. Stir in the browned butter and salt, then leave to cool.
- In a large heatproof mixing bowl, whisk 100ml of the milk with the vanilla paste, sugar, cornflour and egg yolk until smooth.
- Gently heat the 300ml cream and the rest of the milk in a large heavy-based pan until just beginning to steam. Slowly add it to the milk and vanilla mixture, whisking all the time. Return the mixture to the pan and bring to the boil, whisking until thickened. Remove from the heat and set aside to cool.
- Pour into an ice cream machine (see tips) and churn until almost set. Add the toasted crumbs and mix until well combined. Pour in two-thirds of the caramel sauce as it churns, then transfer to an airtight container or large loaf tin and freeze for 6 hours or overnight, until set. Serve with the remaining caramel sauce.
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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