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.
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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!
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What You'll Learn In This Recipe
- A helpful guide for making homemade caramel, especially if this is your first time.
- The ingredients you'll need to make authentic Italian gelato.
- Tips and tricks to ensure your gelato turns out perfectly, on your first try!
Don't forget to grab all of my favorite, go-to Italian gelato recipes, plus my best tips for making gelato at home.
Ingredients You Need
- 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.
How To Make This Recipe
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.
Expert Tips
- Always chill the gelato base in the refrigerator for at least 12 hours before churning it. This will allow the gelato to fully cool. If it's left for a full 24 hours, the aging process will help the flavor become even better!
- If you don't have a gelato or ice cream machine with a built-in freezer compressor, be sure to place the bowl in the freezer for at least 24 hours before churning the gelato.
- Want to learn more about how to make authentic Italian gelato? Check out some of my best tips that I learned in culinary school.
Recipe FAQs
Store gelato in an airtight container in the freezer for up to 2 weeks. It's best to keep the gelato in a freezer that's not often opened and closed. Every time the temperature of the gelato increases and then refreezes, there's more of a chance for the gelato to become icy/grainy. If you notice the gelato is icy or grainy, it has gone past its prime.
Yes, this recipe requires you to have a gelato or ice cream machine to churn the mixture. I use this Whynter machine.
Yes, you can make the gelato base ahead of time, and store the mixture tightly covered in plastic wrap in the refrigerator for 24 - 48 hours ahead of churning.
More Gelato Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.
Salted Caramel Gelato
Equipment
Ingredients
- 5 tablespoons skim milk powder
- ¼ teaspoon guar gum
- ⅛ teaspoon locust bean gum
- 1 cup granulated sugar
- ¼ cup water
- 4 tablespoons unsalted butter softened to room temperature and cut into 1 tablespoon (14 grams) pieces
- ½ cup heavy cream room temperature
- 2 ½ cups plus 2 tablespoons 2% milk
- ¾ teaspoon fine sea salt
Instructions
- Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside. Place a storage container in the freezer to chill.
- Whisk skim milk powder, guar gum, and locust bean gum in a small mixing bowl.
- Add sugar and water to a medium heavy bottom saucepan. Cover with a lid, and let boil over medium heat until sugar is completely melted, about 5 - 6 minutes.
- Remove 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). Add butter one cube at a time, and stir until the caramel is smooth.
- Pour in milk, and stir to combine. Whisk in skim milk powder mixture.
- 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.
- Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain gelato base.
- Chill gelato base until it has stopped steaming. Press plastic wrap against the surface of the gelato (to prevent a skin from forming on top) then cover with plastic wrap and rest in the refrigerator for 24 hours.
- Remove the gelato base from the refrigerator, and whisk in fine sea salt.
- Pour the gelato base into an ice cream maker, and process for about 20 - 25 minutes or according to the manufacturer's directions. The gelato will be on the soft side.
- Transfer churned gelato into 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. Transfer to a serving bowl.
- Store gelato in an airtight container in the freezer for up to 2 weeks.
Taylor
I can never make another gelato recipe because this one was literally SO good! I can't believe how flavorful and delicious this was!