Gluten Free Sea Salt Caramel Gelato Recipe (Ice Cream)

I recently purchased a pint of Talenti Sea Salt Caramel Gelato. However, it turned out to NOT be gluten free. It is one of the few flavors that may contain wheat. I was so sad because it is truly an amazing flavor! They made it even better by adding a few miniature chocolate-covered caramel truffles. Oh my goodness! My husband and I fell in love with it! I just hadĀ to create a gluten free salted caramel gelato recipe for everyone without the gluten, corn, and soy. I also use organic ingredients in mine. Do whatever you can afford. Also, feel free to add gluten freeĀ chocolate chips, or caramel truffles if you have some on hand.

By the way, click here to view Talenti’s gluten free flavors.

This recipe is available to the general public.

Gluten Free Sea Salt Caramel Gelato Recipe

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 57 minutes

Yield: Makes 8+ half cup servings

Gluten Free Sea Salt Caramel Gelato Recipe

The most amazing ice cream or gelato I have ever had! A copycat recipe of Talenti Sea Salt Caramel Gelato but gluten-free, soy-free, and corn-free, if desired.

Ingredients:

  • 1 cup dark brown sugar, divided
  • 2-1/4 cups + 2 tablespoons heavy cream, divided
  • 1 cup whole milk
  • 1/4 cup + 2 tablespoons gluten free brown rice syrup* (Lundberg's) (or light corn syrup)
  • 4 large eggs
  • 2 egg yolks
  • 1/2 to 3/4 teaspoon fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • 1 - 3 teaspoons molasses - light in flavor, if available (optional) for color

Instructions:

    To Make the Gelato:
  1. In a cold medium-size saucepan, whisk together the brown sugar, milk, cream, and syrup; cook over medium heat, stirring occasionqlly until the sugar dissolves and mixture is hot.
  2. Beat together the eggs and egg yolks in a small bowl. Slowly add about 1Ā cup of heated cream mixture into the beaten eggs, whisking continuously. (Do this slowly to prevent the eggs from scrambling.) Slowly add the egg mixture to the cream mixture and whisk continuously as you pour.Ā Continue to constantly stir using a wooden spoon and cook until the mixture coats the back of the spoon. It should be close to the consistency of thin pudding.
  3. Remove the pudding mixture from the heat and add salt and vanilla; stir. Stir in a teaspoon at a time of molasses to make it darker, if desired.
  4. If the custard is lumpy, simple puree either using a handheld blender, in small batches once it cools off a little in a countertop blender, or push through a fine-mesh strainer. Refrigerate until cool, 2 - 4 hours or overnight.
  5. When Using an Ice Cream Maker:
  6. Transfer to the bowl of your ice cream maker and follow the manufacturer's instructions. My Cuisinart ice cream maker takes about 20 minutes. Transfer to a covered container and freeze until it is firm enough to serve, up to 2 hours.
  7. When Using a Baking Pan:
  8. Pour the chilled gelato batter into a shallow, freeze-proof container. Fold in any add-ins such as chocolate chips, cover, and freeze. Stir every thirty minutes, scraping the sides and bottom until it reaches your desired consistency.
  9. Either Method:
  10. If the ice cream freezesĀ too hard, just leave it out at room temperature until it softens. If you're in a hurry, microwave the container for 5 - 10-second intervals until it reaches your desired consistency.

Tips

22 minutes to cook and 25 minutes to freeze.

2 Replies to “Gluten Free Sea Salt Caramel Gelato Recipe (Ice Cream)”

  1. Isn’t this actually an ice cream recipe and not a gelato one? Ice cream has twice as much cream to milk ratio and gelato has twice as much whole milk to cream ratio. It still looks delicious, just am all for precision of definitions.

    1. Terri,

      This is just a copycat recipe. The manufacturer calls it Gelato. This recipe creates the same taste and texture of gelato, which is slow churned (no air whipped in).

      Enjoy!
      Carla

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