Awhile back, I shared this method for making your own amazingly rich and creamy dulce de leche. I actually learned it from Jamie Oliver's recipe for toffee apple tart. Which, by the way, I just made for a second time with a few adjustments. Boy, was I surprised when the overall consensus was "This is definitely worse than last time's."
I honestly thought it was too sweet last time, so I reduced the amount of sugar in the apples, as well as used the proper kind of apples plus more lemon in the apples and crust. Everyone said they liked it better the first time. Hmph.
Anyway, so I had the leftover dulce de leche (about 3/4 of a can), and I thought I would finally try making a dulce de leche gelato. I found this recipe from Emeril which got rave reviews, and it sounded interesting to me. I've only made gelato once before (olive oil flavor), and the method was completely different. In that case, the egg yolks were not tempered with hot cream, but mixed in cold. Emeril says to make a brown sugar simple syrup, then mix that in with the yolks over a double boiler until it start to "ribbon" (basically thick enough so when the spoon is lifted up over the mixture, "ribbons" are visible on the surface as it drips).
I have to say this method made a wonderful, creamy gelato with amazing flavor and texture. Highly recommended. Makes me wonder what other flavors of gelato can be made using this method...