Panna Cotta Gelato
This was my second favorite flavor of gelato while we were galavanting around Italy last summer.
Now that I am eating it again I remember why. It’s rich, velvety decadence is definitely a very strong rival to my favorite: Limone.
This is taking me a while to write up because I am, in fact eating some right now.
I have to stop typing to take bites.
It’s so good.
This is a recipe I recommend eating relatively soon after making it. I am still working on getting it to freeze well so it does get a bit hard in the freezer, but I plan to make this again here soon and get that worked out. But if you eat before it hardens in the freezer – you won’t be disappointed.
Panna Cotta Gelato with Salted Caramel Sauce
Prep time
Total time
Recipe By: Megan
Recipe type: Dessert, Ice Cream
Serves: makes about ½ gallon
Ingredients
- 2¼ cups whole milk
- Pinch of salt
- 1 tablespoon vanilla extract
- ⅔ cup vanilla sugar
- 6 egg yolks
- ⅔ cup heavy cream
Preparation Instructions
- In a medium saucepan over medium heat combine 1 cup of the milk, salt and vanilla extract, heat until bubbles form around the edges then remove from heat.
- Next, in a stand mixer fitted with a whisk attachment, combine the egg yolks and sugar. Turn the machine on high and run until the egg mixture is light and fluffy.
- Then with the mixer running slowly drizzle the milk mixture into the egg mixture. If you pour it in too fast the eggs will cook and be lumpy.
- Then slowly pour in the rest of the milk and heavy cream.
- Pour the mixture back into the pan and cook and stir on low until the mixture thickens and will coat the back of a spoon, about 15 minutes.
- Place the mixture into the fridge and chill.
- Once cold put in ice cream machine and run according to manufacturer's instructions.
- Top with Salted Caramel Sauce and thoroughly enjoy your decadent treat!
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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