Crème Brùlèe Gelato
Uh huh. You read it right. Crème Brùlèe gelato made it on the to-do list for yesterday. This sweet, crunchy, decadent dessert is perfect with a dusting of sea salt, paired with a steamy shot of espresso or spooned straight out of the bowl. This is far from vegan but hey, I’m in Italy. Do as the Romans do.
This recipe calls for few amount of ingredients so it is simple to whip up anytime of day. The hardest part of this dessert is waiting for it to freeze. Cream gelatos sometimes call for corn syrup, but it was difficult to find that in the supermarkets in Turin so we opted for honey instead. It has a similiar consistency without losing the sweetness. I think the honey kicks the sweetness into overdrive. So if you are up for some sugary delights then go for the honey, otherwise stick with the corn syrup.
Crème Brùlèe Gelato
- 2/3 cup sugar
- 8 large egg yoks
- 1/2 cup light corn syrup (honey)
- 3 1/2 cups half and half
For Caramel Bites:
- 1 tbsp butter
- 1 cup sugar
- 1/4 cup water
- 1/2 tsp baking soda
- Combine sugar, egg yolks, and corn syrup in medium bowl to blend.
- Bring half and half to a simmer in medium saucepan.
- Gradually stir half and half into the yolk mixture. This is in order to temper the mixture so that the eggs do not curdle.
- Return mixture to saucepan.
- Using wooden spoon or rubber spatula, stir mixture over medium-low heat until the custard thickens and leaves a path on the back of the spoon. Do not boil.
- Strain custard through a cheesecloth if necessary.
- Transfer custard to ice cream mixer and follow the directions of your mixer. If you do not have an ice cream maker then transfer the custard to a bowl, cover and refrigerate until cold.
- For the caramel bites you want to line a baking sheet with foil.
- Generously butter the foil.
- Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves.
- Increase heat and boil without stirring until it turns into an amber color; swirling pan occasionally.
- Remove from heat and stir in baking soda.
- Immediately transfer caramel mixture to buttered baking sheet and allow to cool completely.
- Once your custard and caramel are completely cool, transfer the caramel to a plastic bag and break into small pieces using hands or a rolling-pin.
- Mix in 3/4 of caramel pieces and freeze until gelato is firm (4 hours-overnight).
- Sprinkle remaining caramel bites over gelato and serve.
I found the recipe from cooking.com and made the honey adjustments from there. When I get back to the states I am going to experiment with this recipe. I think for creating 5 star vegan desserts, it helps to create the original recipe without the vegan substitutes. This way you know where to start from and you can make further adjustments from there.