Panna Cotta Gelato with Salted Caramel Sauce

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 food processor, combine the egg yolks and sugar. Turn the machine on and run until the egg mixture is light and fluffy.

Then with the processor 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.

Place mixture in the refrigerator until cold, about half an hour.

Then put in an ice cream machine and run according to manufacturer’s instructions.

For the salted caramel sauce, put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts; this will take a few minutes. Once the sugar has all melted, stop stirring and add the butter. Whisk until the butter is all melted and then remove from the heat. Wait about 3 seconds and then add the cream slowly. Whisk until the mixture is smooth and creamy. Add the salt and whisk again a couple times just to incorporate. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven’t tested that since it never lasts more than 24 hours in my house.