Chocolate Gelato with Salted Caramel Pecans

From The Kitchn


Chocolate Gelato with Salted Caramel Pecans
Makes about 4 cups
Chocolate Gelato:
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups milk
5 ounces bittersweet chocolate, chopped
1/2 cup cream
Salted Caramel Pecans:
2/3 cup pecans, toasted
1/2 cup cream
2 1/2 tablespoons unsalted butter
1/2 teaspoons fleur de sel
3/4 cup sugar
1/8 cup light corn syrup
1/8 cup water

Gelato Base:

1. Whisk sugar, cornstarch, salt and milk in a medium saucpan. Bring to a boil over medium high heat. Reduce heat to medium, cooking for one more minute.
2. Remove from heat and whisk in chocolate until smooth, then add cream. Chill in refrigerator for 30 minutes.

Caramel Pecans:

1. Bring cream, butter, and fleur de sel to a boil in small saucepan. Set aside.
2. Heat sugar, corn syrup, and water in a 3 quart saucepan over high heat without stirring, swirling the pan occasionally. Pay close attention to the color, as mixture will caramelize in about 5 minutes.
3. When golden caramel color, quickly add cream/butter mixture. Caramel will bubble up vigorously - keep stirring until bubbling subsides. Add pecans and stir to coat, cooking 3 minutes. Pour onto silpat or greased plate to cool. Cut into small chunks.
4. Assembling:
   Process gelato in ice cream maker according to manufacturer's instructions, adding pecans during the last minute of churning. Serve immediately.