Salted Caramel Gelato [Deluxe]¶

From the transcript of No Added Sugar Salted Caramel Gelato (Ultra Creamy & Diabetic-Friendly Option).

Composition of the base

This recipe uses allulose to get a deep, rich caramel taste without using regular white sugar. It is made for the Ninja Creami and has a very smooth, gelato-like texture.

The secret is "burning" the allulose on its own to get that dark caramel color. Be careful, though! Allulose turns bitter much faster than normal sugar.

Ingredients¶

• 632g Light Cream (≈18% fat / single cream) (≈2 ⅔ cups)
• 80g Allulose (≈½ cup + 1 tbsp)
• 32g Skim Milk Powder (≈¼ cup)
• 3g Salt (≈½ tsp)
• 2g Liquid Stevia Drops (≈½ tsp)

Total Weight: 749g

Directions¶

1. Caramelize the Allulose: Put the allulose in a small pan over medium-high heat. Swirl it as it melts. It will bubble up and then turn a deep golden brown. Watch it like a hawk because it browns very fast.
2. Base Prep: In another pan, whisk the light cream and skim milk powder together. Heat this mixture until it is quite hot, about 60–70°C.
3. Combine: Carefully pour a little bit of the hot cream into the pan with the brown allulose. It will bubble a lot, so stay safe! Whisk them together, then pour that mix back into the main cream pan. Stir until all the allulose is completely melted.
4. Finish the Base: Stir in your salt and the stevia drops.
5. Aging: Pour the mix into a Ninja Creami Deluxe pint. Let it sit for a few minutes so the bubbles rise, then scoop off any foam from the top so it is filled exactly to the max fill line with liquid.
6. Hardening: Put the lid on and freeze for at least 24 hours.
7. Churning: Put the frozen pint in the Ninja Creami and spin on the "Ice Cream" or "Gelato" setting.

Nutrition Facts¶

Data calculated using the Australian Food Composition Database (AFCD).