Cinnamon and mascarpone gelato with salted caramel

Cinnamon and mascarpone gelato with salted caramel

By
From
Little Italy
Makes
1 litre
Photographer
Jacqui Melville

This is simply the richest, creamiest, most voluptuous ice cream I have ever made. The salted caramel swirl makes it truly sublime.

Gelato

Ingredients

Quantity Ingredient
250g mascarpone
250ml double cream
250ml whole milk
1 cinnamon stick, plus more to garnish (optional)
5 egg yolks
100g golden caster sugar
1/2 teaspoon ground cinnamon

Salted caramel

Quantity Ingredient
125g caster sugar
200ml double cream
1/2 teaspoon sea salt flakes
1 teaspoon vanilla extract

Method

  1. Put the mascarpone, cream, milk and cinnamon stick into a saucepan and gently heat to a simmer. Remove from the heat and leave to infuse for 15 minutes.
  2. Whisk the egg yolks, sugar and cinnamon in a large bowl until pale and fluffy. Remove the cinnamon stick from the mascarpone mixture and pour it gradually into the egg mixture, until incorporated. Return to the pan and stir gently over a low-medium heat until it thickens enough to coat the back of a spoon. Remove from the heat and allow to cool completely. When cool, pour it into an ice-cream maker to churn.
  3. To make the salted caramel, place the sugar and 4 tablespoons of water into a saucepan. Set over a high heat (without stirring) until it reaches a deep caramel colour. Remove from the heat and carefully add the cream as it will splatter. Now stir over a medium heat until all the caramel has dissolved once more. Stir in the salt and vanilla and leave to cool completely.
  4. When the ice cream has nearly set, transfer to a freezerproof container, drizzling the cooled salted caramel over after every 2 spoonfuls or so. Run a blunt knife through the ice cream to create more of a swirl. Freeze for 2–3 hours to set completely. Scoop small balls of ice cream and serve in mini ice cream cones or small bowls. Garnish with cinnamon sticks.
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