Instructions

1. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture turns a rich golden caramel color.
2. Remove the saucepan from the heat and carefully stir in the sea salt. Allow the caramel to cool slightly.
3. In a separate saucepan, combine the heavy cream and whole milk. Heat over medium heat until it begins to steam, but do not let it boil.
4. In a large bowl, whisk together the egg yolks until pale and slightly thickened.
5. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the yolks and prevent curdling.
6. Pour the egg and milk mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
7. Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits.
8. Stir in the cooled caramel mixture until well combined, ensuring a smooth texture.
9. Cover the bowl and refrigerate until completely cool, at least 2 hours or overnight.
10. Once the mixture is cool, churn it in an ice cream maker according to the manufacturer's instructions.
11. Transfer the gelato to a lidded container and freeze for at least 2 hours before serving.
12. When serving, sprinkle a little extra sea salt on top for an added flavor boost.