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Sea Salt Caramel Gelato


Gelato is the Italian form of ice cream. Typically it is more dense than the American version. Sea salt is a wonderful complement to caramel and adds a very delicate salt flavor in this recipe.

Courtesy of Proof on Main restaurant in Louisville, Kentucky. (Website)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1 quart heavy cream
  • 1 teaspoon sea salt
  • 10 egg yolks
  • 5 ounces sugar
  • 1/2 cup caramel


Makes approximately 3 quarts.

Heat cream with salt.

In a separate bowl, mix egg yolks and sugar together to a pale yellow.

Slowly add hot cream to the yolks while whisking, do not curdle the egg yolks.

Return mixture back to the heat.

Cook on low temp until the mixture coats the back of a spoon.

Chill, add the caramel.

Freeze in ice cream batch freezer for 3-5 minutes or until the gelato reaches the desired consistency.

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