Gelato della Caramello

Caramel Ice-cream

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Salerno, Italy

Opulenta Salernum. Mum and I once stayed a couple of days at the Port of Salerno with my Mum’s sister-in-law, who worked as a pharmacist there.

Zia would go to work early in the morning, come home at about 12 noon, she would then head over to meet us at the beach, opposite from her apartment. There we would sit and eat a picnic lunch. At around 4pm, we would head back to the apartment where Zia would shower, change and go back to work until 7pm.

On her return, we would stroll down the promenade taking in the sea air and eating an ice-cream. I thought to myself, what a wonderful way to live your life!! Work, rest and play; all in one day!! And here is a recipe for Caramel Ice-cream which reminds to balance life with fun.

Trip to Salerno with Mum
Gelato della Caramello

Serves 6
For the ice-cream:
875ml (28 floz) double cream * 220ml (7 floz) milk * 10 egg yolks * 170g (6oz) caster sugar

For caramel:
140g (5oz) caster sugar * 60ml (2oz) water

In a thick-bottomed saucepan, gently heat the cream and milk to just boiling point, then remove from the heat. Beat the egg yolks with sugar for 5 minutes, until pale, thick and creamy. Pour a little of the warm cream mixture into the eggs, stir to combine, then add this mixture to the remaining cream mixture in the saucepan. Return the saucepan to the heat and cook very gently, stirring constantly to warm the eggs, but to prevent them from curdling. (This is the trickiest bit, but don’t worry, just keep your eye on it). When thickened, pour into a bowl and leave to cool.

Make the caramel by whisking the caster sugar and water together in a small thick-bottomed pan, over a low heat until the sugar dissolves. Turn up the heat slightly and boil until the sugar turns to a toffee then to almost black caramel. (Do not let it burn – it will be bitter). Pour this into the cooled cream mixture – it will split – keep whisking to combine it fully until a dark rich colour. Allow to cool. Then put into an ice-cream machine and churn until frozen or freeze in a container and occasionally stir to break up the crystals.

I have collated all my favourite recipes into one book: FOOD FOR ALL OCCASIONS.

There are more recipes in the section THE ITALIAN JOB, a selection of authentic Italian recipes.

£15

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