Coffee Bourbon Caramel Gelato
Active Time: 25 Minutes
Total Time: 5 Hours
Making caramel gelato base in minutes with this recipe. Instead of laboring over the stove trying not to burn the caramel, save precious time and energy by adding a quarter cup of Fabbri Delipaste in Caramel. Its rich and gorgeous flavor will make you go back for just one more spoonful.
Caramel Gelato
Ingredients
- 500ml (2 Cups) Whole Milk
- 240ml (1 Cup) Heavy Cream
- 50g (1/4 Cup) Fabbri Caramel Delipaste (Plus Extra for Swirl)
- 4g (1 ⅛ tsp) Perfect Gelato
- 156g ( 3/4 Cup) Sugar
- 3g (½ tsp) Salt
- 4 Egg Yolks
- 50g (3Tbsp) Coffee Infused Bourbon
Equipment
- Medium Heavy Bottom Pan
- Ice Cream/Gelato Machine
Timing
Active Time: 15 Minutes
Total Time: 3 Hours
Yield
1 Pint
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Mix Cream and Caramel, Egg Yolk and Sugar
In a heavy bottom pan, combine the milk, cream and the Fabbri Caramel Delipaste and bring to a simmer.
Meanwhile in a mixing bowl combine and whisk together the Perfect gelato, sugar, salt, egg yolks and infused bourbon.
Once the cream mix has simmered, introduce ⅓ of the heated cream into the egg mixture and whisk together. This will introduce heat into eggs so they don’t get scrambled when returning to the cream.
Return this mixture to the pan of simmering cream and on a low heat cook for 2-3 minutes or until the mixture coats the back of a spoon. This is called nappe.
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Chill and Churn Gelato
Once Nappe is achieved, remove from the heat and cool over a ice bath. Once cooled, follow the manufacturer’s instructions for churning the gelato.
Once the gelato is churned, place a few scoops in a serving vessel. Gently pour on a small amount of the Fabbri Delipaste and swirl with a toothpick. Add another few scoops, covering the swirled layer and repeat until your serving container is full or to your desired level.
Coffee Infused Bourbon
Ingredients
- 200g (7 oz) Irish Whiskey
- 20g (2 tbsp) Coffee Beans
Equipment
- Immersion Circulator
- Vacuum Seal Machine
Timing
Active Time: 10 Minutes
Total Time: 2 Hours
Yield
~ 1 Quart of Filling
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Combine Ingredients
Preheat a water bath with an immersion circulator to 158°F.
Combine the irish whiskey and coffee beans, seal in a vacuum seal bag.
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Cook to Infuse
Place the vacuum seal bag in the preheated water and allow to infuse for 2 hours. If you don’t have a thermo circulator, place the sealed bag in pot over very low heat with a candy thermometer and cook for 2 hours at 158°F. Be very careful not to exceed that temperature since the alcohol is combustible.
Allow the infused whiskey to cool before straining.
Summary
Recipe Name
Coffee Bourbon Caramel Gelato
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (6)
January 13, 2020 11:43 am
The recipe sound great but, really, using Irish Whiskey and calling it Bourbon! You’ve lost credibility. Besides, the flavors of the two liquors are completely different.
January 13, 2020 12:44 pm
You can definitely make the recipe with either as the base infusion process is the same so we’re linking from our other recipes.
July 4, 2020 3:00 pm
I see your using 1 1/8th tsp of your perfect sorbet powder I have your Tara Gum powder should I use the same amount for my base for
1 1/2 quarts of icecream?
July 6, 2020 9:38 am
You can start off at a 1:1 replacement and see how you feel about the results and then adjust from there.
August 4, 2020 9:24 pm
I tried my usual base gelato recipe (600 milk 215 heavy cream 180 sugar, 35 corn syrup, 56g milk powder, 1 egg yolk (it’s an espresso flavor) and instead of adding 0.7 tapioca starch I tried to emulate the amount of perfect gelato to use. However even mixing it with the sugar and using a whisk to combine with the milks it had unmixed.powdery blobs of the Perfect Gelato after cooking. I used 4 grams…was this too much/little for this amount of product? The only other add was a bit of espresso powder and 85g espresso.
Thanks
August 5, 2020 9:52 am
The amount seems about right, maybe a little high. The issue is with the mixing if you are getting that much clumping. Try dry mixing the Perfect Gelato into the sugar but slowly sprinkling the sugar in as you whisk. You’re looking for as much dispersion as possible.