1 qt. heavy cream
1 teaspoon sea salt
10 egg yolks
5 oz. sugar
½ cup caramel
Heat cream with salt.
Mix egg yolks and sugar together in a separate bowl.
Slowly add hot cream to the yolks, do not curdle the egg yolks.
Return mixture back to the heat.
Cook on low temp until the mixture coats the back of a spoon.
Chill, add the caramel.
Freeze in ice cream batch freezer for 3-5 minutes or until the gelato reaches the desired consistency.
Yield: 3 Quarts