Homemade Salted Caramel Cornetto

The science of salted caramel lies in the attraction of opposites. Salt not only flavours but also has a chemical function: sodium ions block the perception of bitter tastes (which may be present in caramelised sugar) and amplify the function of sweet taste receptors. Additionally, salt lowers the freezing point of water, meaning salted caramel ice cream stays softer and creamier even at freezer temperatures compared to its peers.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 510 kcal
🌍 Cuisine Italian (Gelato base)

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan: Essential for caramelising.
  • Whisk: For smoothing the cream.
  • Brush: For coating the cones.

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Gluten

Instructions

1

Heat the milk and cream until steaming. Meanwhile, whisk the egg yolks with the small amount of sugar.

Tip: Only a little sugar is needed because the caramel will sweeten it.
2

Temper the eggs, then cook the custard until thick (82°C).

Tip: The classic custard technique.
3

Remove from heat and stir in 2/3 of the salted caramel sauce. Cool completely.

Tip: Set aside the remaining sauce for layering.
4

Churn the cream in a machine.

Tip: Expect a creamy, soft consistency.
5

Melt the chocolate with the oil, brush the inside of the cones, cool.

Tip: The moisture barrier layer is critical here too.
6

Fill the cones with ice cream, drizzling in some of the remaining caramel sauce as you go (layering).

Tip: This way you meet runny caramel layers when biting.
7

Dip the top in chocolate and freeze until ready.

Tip: You can garnish with coarse sea salt.

Recipe FAQ

The ice cream stayed too soft.
Salt and lots of sugar (caramel) strongly reduce the freezing point. Set the freezer colder, or eat quickly!

Ingredients

  • 300 ml Double cream
  • 200 ml Milk
  • 3 pcs Egg yolks
  • 150 g Thick salted caramel sauce (shop-bought or homemade)
  • 30 g Granulated sugar (for the eggs)
  • 6 pcs Wafer cones
  • 100 g Dark chocolate (for coating)
  • 10 ml Vegetable oil (for the chocolate)