Smoke, scorched pans and possibility of third-degree burns. It’s pure kitchen napalm.
And it’s the most delicious gelato I’ve ever had.
Burnt caramel gelato is exactly what it sounds like – caramel taken to the brink of no return then rising up through the almost ashes with a generous dose of cream to become a rich smoky-sweet gelato that rolls over the tongue. A hit of salt gives it a little kick to balance the sugar. Straight from the freezer, the texture is gelateria soft.
Working with hot sugar is no joke but its easy enough with a few precautions. Go slow and respect the boiling sugar.
MAKING BURNT CARAMEL
A few tips:
Pre-measure the ingredients and set aside a time to cook when there will be no interruptions. Use a high-sided sauce pot. It shouldn’t be too wide but it does need to be tall to keep the caramel from bubbling over. Wear an oven mitt while stirring to protect your hands. Once the sugar starts turning brown the color will deepen very quickly.
It goes against every instinct, but let that caramel cook longer than you think it should. When it seems like a lost cause, almost black and kind of smokey THAT is the moment! A few big bubbles will appear on the surface. Carefully add the rest of the ingredients and let it cool to room temperature.
Making the gelato itself is business as usual – mix, cook, cure and process. Add in coarse salt to taste. I like to serve it on baked apples in the fall, in a cone for summer and straight out of the container when no one’s watching.Print