OK – just go ahead and tell me you’re not interested in THIS one! SALTED CARAMEL WITH BOURBON HAZELNUT SWIRL!
Ohhhhhh yes! It is gelato season again. Be still my heart! Of all the desserts ever made or conjured up in the greatest of culinary minds – gelato is the one for me! I truly look forward to cranking the ice cream machine up for a new season of frozen delights.
My family is aware of my special affection – really an addiction to all things titled “Salted Caramel”. This one in particular has me in a spin – I was so excited about it that I thought it would make a perfect “Recipe of the Month” and kick-off to the new summer season on the patio. It is my new favorite new flavor and definitely rates the moniker, “Flavor of the Month”.
The idea came to me recently when my son sent me a temptation laden gift of Salted Bourbon Caramels. Now, I thought I had experienced every combination of all things Salted Caramel until I enjoyed these. The BOURBON – WOW – what an addition. I thought – wouldn’t it be fun to add it in some way to a Salted Caramel Gelato? BINGO! SALTED CARAMEL GELATO WITH BOURBON HAZELNUT SWIRL was born!
I am all a-flutter over this one. If this isn’t the gelato of the season, I’ll…well… I’ll eat it all myself!!
This gelato has the Salted Caramel flavor with something more. That addition of the Bourbon Hazelnut swirl using Nutella kicks it into the Italian stratosphere. Oh my the combo! If you have a Bourbon sensitivity, you can omit it -but it is really a wonderful pairing of flavors with the salted caramel.
You will love this one, as it really packs a wallop of flavor. It is amazing! If I haven’t said it yet…Troppo Bella!
SALTED CARAMEL GELATO WITH BOURBON HAZELNUT SWIRL
Makes: about a quart
Prep: about 30 minutes + process time in the ice cream maker
2 C. Whole Milk
1 C. Heavy Cream
8 Egg Yolks
1 C. Sugar
2 Tbsp. Water
1 Tsp. Kosher Salt
4 Tbsp. Nutella
3 Tbsp. Bourbon (optional if sensitive to it)
Beat egg yolks like you would for egg nog until they are very light and almost batter-like.
Heat milk and cream until just bubbly on the sides. Let it sit a minute or two.
Then mix the milk and cream to the beaten yolks – just a little at first to raise the temperature of the yolks. Then stirring constantly, add in the rest of the milk gradually.
Add the mixture back to the pot used for the milk and cream.
In another pot, melt the sugar and water until the sugar dissolves. and is melted. Stir frequently.
Turn up the heat and cook until the sugar begins to turn an amber color. Add it to the egg/milk mixture. BE VERY CAREFUL and do this gradually as it may spatter.
Cook this over low- medium until it coats the back of the spoon – stirring all the while. You are really making a custard here. You must keep stirring and watch that it doesn’t curdle. As soon as it coats the spoon – turn off the heat.
Some like to strain out the solids – I almost never do!
Chill this base over night.
Just before putting this mixture in your ice cream maker – add the salt and stir in.
Add to your ice cream maker and make the gelato according to your instructions for your individual machine.
While this is processing in the machine, make the Hazelnut Swirl mixing the Bourbon and Nutella.
When the gelato is finished – quickly and GENTLY fold the swirl into the gelato. This does not take much folding. You just want to fold a few times. Do not over mix or you won’t get a nice swirl.
Freeze in your freezer immediately and serve when it reaches the frozen state that you like.
This SALTED CARAMEL GELATO WITH BOURBON HAZELNUT SWIRL will knock your socks off!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography