Salted Caramel Gelato

Allan

1 cup heavy cream

1 cup whole milk

⅔ cup sugar

½ teaspoon vanilla

1 teaspoon kosher salt

2 tablespoons cocoa nibs (optional)

Put the sugar in a heavy duty 4 qt pot over medium heat.

Carefully watch the sugar and stir carefully with a fork as it begins to melt so that it all caramelizes at the same rate. Cook the sugar until it turns a golden brown.

Take the pot off the heat and slowly stir in the cream, whisking rapidly to incorporate. It may take a while for the now hardened sugar to melt again.

Once the sugar is all melted again, add the milk and vanilla and ½ teaspoon of the salt.

Chill and then freeze in your ice cream maker. Add the remaining salt and the cocoa nibs toward the end of the freezing process.

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