Serves 6 people
Cream ½ Cup
Whole Milk 2 ¾ Cup
Sugar ¾ Cup
Egg yolks 5
Inverted Sugar (or pale honey) 2 Tbs
Caramelized Sugar Ingredients
Sugar ¼ Cup
Lemon juice A few drops
Water ¼ Cup (or more if necessary)
To make the Crème:
Put the cream and the milk together in a saucepan and heat gently to about 45C (110F). Beat together the egg yolks and sugar until pale ribbons form. Add the inverted sugar (or honey) and salt and mix well. Temper the egg yolk mixture by whisking in some of the scalded milk, then add the mixture to the saucepan. While constantly stirring, heat the mixture to 85C (185F) and hold it there for two minutes. Then plunge the pan into an ice bath and stir the base to reduce the heat quickly.
Once the base is cold, let it rest in the refrigerator a few hours or overnight.
To make the "Brulèe":
Combine the first three ingredients in a small saucepan. Wash down any sugar crystals on the side of the pan with a damp silicon brush. Bring to a boil, reduce to medium heat, and cook uncovered without stirring until the mixture begins to darken and caramelize. Then swirl the pan until the caramel is an even, dark brown—It should be about the color of a beer bottle. Pour the caramel onto a silicon mat, put another silicon mat on top, and roll it out with a rolling pin to get a nice, thin layer of caramel. Be careful—the caramel is HOT! Leave it out to cool, then break it up into small, bite-size pieces. Place in the freezer.
Freeze mixture (without the caramel) according to machine instructions. Once the gelato is ready, put it in a freezer-safe container and mix in the Brulèe bits.