Panna Cotta Gelato With Salted Caramel Sauce

1. 1

   In a medium saucepan over medium heat, combine 1 cup of the milk, salt and vanilla extract. Heat until bubbles form around the edges, then remove from heat.

2. 2

   Next, in a food processor, combine the egg yolks and sugar. Turn the machine on and run until the egg mixture is light and fluffy.

3. 3

   Then with the processor running slowly, drizzle the milk mixture into the egg mixture. If you pour it in too fast, the eggs will cook and be lumpy.

4. 4

   Then slowly pour in the rest of the milk and heavy cream.

5. 5

   Place mixture in the refrigerator until cold, about half an hour.

6. 6

   Then put in an ice cream machine and run according to manufacturer's instructions.

7. 7

   For the salted caramel sauce, put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts; this will take a few minutes. Once the sugar has all melted, stop stirring and add the butter. Whisk until the butter is all melted and then remove from the heat. Wait about 3 seconds and then add the cream slowly. Whisk until the mixture is smooth and creamy. Add the salt and whisk again a couple times just to incorporate. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven't tested that since it never lasts more than 24 hours in my house.

* Per serving · 4 servings · Values may vary.

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