Creamy Caramel Gelato

Solo Scoops:
150ml fresh cream
2 TBSP caramel treat
75ml milk
1/2 tsp salt (preferably freshly ground)
1/2 tsp caramel essence (optional)

Cool Scoops:
500ml fresh cream
5 TBSP caramel treat
150ml milk
1 tsp ground salt
1/2 tsp caramel essence (optional)

Make sure the freezer bowl has been frozen for 24 hours.  Mix the caramel treat and milk together until smooth (no lumps).

Stir in the cream and salt and mix everything together well.  Pour into the freezer bowl and secure into the base and close with the churner handle.  Set to run for 20-25 mins for a gelato consistency.

If a harder, scoop ice cream is desired, then decant from the freezer bowl (carefully, no stainless steel utensils) and place in a container in the freezer for an hour more.  

*Tips - shake your bowl to make sure no liquid is moving, it must be frozen solid before starting the churn and keep your ingredients as cold as possible.