Salted Caramel Gelato

This Italian salted caramel gelato is the perfect mix of salty and sweet. If you want to make an authentic version of Italian gelato at home, you have to try this recipe.

I learned how to make the most delicious Italian gelato while going to culinary school in Italy. Here, we learned the secret ingredients, techniques, and how to balance a gelato formula.

I want to share with you one of my favorite recipes that we learned: salted caramel gelato. This gelato has a rich and decadent taste, just like homemade caramel.

If you need a show-stopping gelato flavor, you have to make this one!

• Skim milk powder: This ingredient helps to thicken the gelato and gives it a great texture.
• Guar gum/locust bean gum: If you're unfamiliar with using stabilizers in frozen treats like gelato, they're very important in order to achieve the perfect texture and consistency.
• Granulated sugar: This ingredient is cooked to form the base of the caramel.
• Unsalted butter: I prefer to use unsalted butter in this recipe, so I can control the amount of salt that is added to the recipe.
• Heavy cream: You may see this ingredient labeled as heavy whipping cream at the grocery store. The cream provides a great taste and mouthfeel.
• 2% milk: Be sure to pay attention to the fat percentage in the milk you use for this recipe.
• Fine sea salt: Don't forget to add some fine sea salt for that perfect salty bite.

Check out the recipe card below for a full list of ingredients and measurements.

Let me show you how to make this Italian gelato with a few helpful step-by-step photos.

1. Whisk the skim milk powder, guar gum, and locust bean gum in a small mixing bowl.

2. Next, it's time to make the gelato, starting with the homemade caramel. Add sugar and water to a heavy bottom saucepan. Cover with a lid, and let it boil over medium heat, until the sugar is completely melted.

3. Remove the lid, and continue cooking until the sugar begins to darken. Do not stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4 - 7 minutes later, stir in heavy cream (be careful, the cream will bubble and slightly splatter). 

4. Add the butter one cube at a time, and stir until the caramel is smooth. If you feel like the caramel is darkening too much while adding the cream and butter, you can shut off the heat temporarily, until the butter is fully whisked in.

5. Pour in the milk, and stir to combine. Then, whisk in the skim milk powder mixture.

6. Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn, until it reaches 195°F (90°C) on an instant read thermometer.

7. Place a fine mesh strainer over the empty bowl on top of the ice bath, and strain the gelato base. Then, chill the gelato in the refrigerator for 24 hours.

8. Remove the gelato base from the refrigerator, and whisk in fine sea salt. Finally, churn the gelato for about 20 - 25 minutes. The gelato will be on the soft side.

Transfer churned gelato into a chilled storage container. Place gelato into the freezer to "cure" or harden up for a few hours. 

To serve, swipe the frozen gelato with a flat paddle. Smash the gelato on the side of the storage container to push out some of the air.