SALTED CARAMEL GELATO CAKE RECIPES

Steps:

• Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
• Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

Steps:

• Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
• For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
• To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.