Salted Caramel Gelato

Instructions

1. Combine the granulated sugar and 3 tbsp (45 ml) water in a medium heavy-bottomed saucepan over medium heat. Stir gently just until sugar dissolves, then stop stirring and let the mixture cook undisturbed until it turns a deep amber caramel color, about 6–8 minutes. Watch carefully to avoid burning.
2. Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously). Stir in the fine sea salt and vanilla bean seeds, scraping the bean pod as well. Set aside to cool slightly.
3. In a separate saucepan, warm the whole milk, skim milk powder, and fine salt over medium heat until hot but not boiling. Remove from heat.
4. Slowly whisk the warm milk mixture into the caramel mixture. Add the caramel sauce and whisk until fully incorporated.
5. Pour the combined base into a heatproof bowl and chill in the refrigerator until completely cold, at least 2 hours or overnight, to develop flavor.
6. Once chilled, pour the custard base into an ice cream maker and churn according to the manufacturer’s instructions, about 30–40 minutes, until it reaches a soft-serve consistency.
7. Transfer gelato to a freezer-safe container, sprinkle with a pinch of fine sea salt on top to enhance flavor, and freeze for at least 2 hours to firm up before serving.