Salted caramel gelato can be a bit confronting the first time you try it. I have heard customers say ‘yuk’ the second it goes into their mouth, but by the time they have finished tasting it they say, ‘that’s amazing’ and order a scoop.
Salted caramel started off as a special flavour a few years ago, but it has become one of our most popular flavours and is now a permanent fixture. We fold white chocolate into ours, or you could melt some white chocolate and drizzle it over the top, but it’s just as great on its own. It’s best to use a good quality sea salt or rock salt; if you use normal table salt, reduce the amount to 3 g.
There are a couple of ways of making the caramel. I like to wet the sugar in the pan with water to make a slurry, then place the pan on the stove and cook the sugar until it turns a nice dark caramel colour. Take the pan off the stove just before you get that burnt sugar smell; there is so much residual heat in the pan that the caramel will keep cooking long after it’s off the heat.