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Gelato: Creme Brulee Gelato

Source of Recipe

www.cooking.com


List of Ingredients

ICE CREAM:
2/3 cup sugar
8 large egg yolks
1/2 cup light corn syrup
3 1/2 cups half and half

CARAMEL CRUNCH:
1 tablespoon butter
1 cup sugar
1/4 cup water
1/2 teaspoon baking soda


Recipe

FOR ICE CREAM: Stir sugar, egg yolks and corn syrup in medium bowl to blend. Bring half-and-half just to a simmer in heavy medium saucepan. Gradually stir half-and-half into yolk mixture. Return mixture to saucepan. Using wooden or rubber spatula, stir mixture over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Strain through fine-mesh sieve if necessary. Transfer custard to bowl. Cover and refrigerate until cold. Process cold custard in ice cream maker according to manufacturer's instructions. Transfer gelato to large souffle dish and freeze until almost firm.

MEANWHILE, PREPARE CARAMEL CRUNCH: Line baking sheet with foil; generously butter foil. Stir 1 cup sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Stir in baking soda. Immediately transfer caramel mixture to buttered baking sheet. Allow caramel to cool completely. Transfer caramel to plastic bag. Break caramel into small pieces. Swirl in all but 3/4 cup caramel pieces. Freeze until gelato is firm, about 4 hours. Sprinkle reserved 1/2 cup caramel pieces over gelato and serve.