This was my contribution to the Thanksgiving feast at my friends’ house. I also brought a bottle of 2007 Georges DuBoeuf Beaujolais Nouveau that was “tender, fruity, harmonious, elegant, fresh and delicious.”
The gelato was a success. My friends liked this flavor better than the pumpkin gelato I brought last year. The caramel ended up clumping at the bottom during the churning process and what didn’t clump was incorporated into the mixture. I removed the clump of caramel when I was pouring the finished product into the container. The gelato was nevertheless delicious. Next time I will stir in the caramel sauce at the very end, after the finished product has been pour into its container. Hopefully this will give me the result I was trying to achieve – a nice caramel swirl!
Spiced Caramel Apple Gelato
Ingredients:
6 cardamom pods – crushed
1 teaspoon Penzy’s cake spice
6 egg yolks
1 cup sugar
1 quart half & half
1/2 cup unsalted roasted pistachios – shelled and skins removed
1 1/4 cups Granny Smith apples cut into 1/2 inch dice, lightly sauteed in butter w/ a dusting of cinnamon, brown sugar and the juice of half a lime
caramel sauce (see recipe below)Â
Procedure:
1) In medium saucepan heat half & half gently to a simmer w/ cardamom and cake spice, then turn off heat and let mixture steep for 15 minutes; reheat and pass through a fine mesh strainer prior to adding to egg yolks/sugar
2) In medium size mixing bowl combine egg yolks and sugar and beat together until pale yellow
3) Beat 2 tablespoons of the warm half & half into the egg mixture (do this slowly to avoid curdling the eggs), then beat in the remaining half & half little by little
4) Place bowl over a pot of simmering water and cook over a gentle heat, stirring constantly, until the mixture coats the back of a spoon (do not let temperature exceed 170 degrees F or mixture will start to curdle)
5) Cool in an ice bath and chill for at least 4 hours in fridge
6) Churn in ice cream maker according to manufacturer’s instructions, adding the pistachios, apples and 3/4 of the caramel sauce two thirds of the way through the churning process
7) Transfer gelato to a 2 quart plastic container, quickly stir to evenly distribute the apples and nuts, cover top w/ parchment paper cut to size (this will reduce air exposure and prevent ice crystals from forming on the surface of gelato), and freeze until firm
Yield: Approx. 1 ½ quarts
Caramel Sauce (recipe adapted from Food & Wine)
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| Procedure: | ||||||||
| In a small bowl, soak the raisins in the rum. | ||||||||
| In a heavy medium saucepan, combine the sugar and water and cook over moderate heat until a deep amber caramel forms. Remove from the heat. Slowly and carefully add a little of the whipping cream to stop the cooking. Add the remaining whipping cream and stir in the raisins and rum. |
I hope everyone reading this post had as fantastic of a Thanksgiving Day as I did!
Ciao…
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