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 had 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 free chocolate chips, or caramel truffles if you have some on hand.
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.
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
To Make the Gelato:
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.
Beat together the eggs and egg yolks in a small bowl. Slowly add about 1 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. 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.
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.
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.
When Using an Ice Cream Maker:
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.
When Using a Baking Pan:
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.
If the ice cream freezes 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.