Caramel Apple Gelato (Gelato di caramello mela)
Few things say autumn and harvest festivals like caramel apples. Here, those joys of the season are frozen in a delectable, dreamy dessert.
INGREDIENTS | YIELD: 1 QUART
- 3 cups peeled, cored, and cubed green apples (about 10)
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- Pinch salt
- 2 tablespoons fresh-squeezed orange juice
- 1 cup milk
- 2 cups heavy cream
- ½ cup sugar
- 4 large egg yolks
- 2 tablespoons butterscotch-flavored liqueur
- ½ cup Caramel Sauce
Combine apples, brown sugar, cinnamon, cardamom, salt, and orange juice in large pan. Sauté over medium heat until apples are tender. Set aside to cool, then purée in a blender until smooth. Strain through a fine-mesh sieve and refrigerate purée.
In a medium saucepan, combine milk, cream, and ¼ cup of the sugar. Bring to a simmer and remove from heat.
In a separate bowl, whisk egg yolks and remaining ¼ cup sugar. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened. Remove from heat and stir in the butterscotch liqueur.
Add apple purée and chill 4 hours or overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Just before gelato is frozen, swirl in the Caramel Sauce. Stop the churning as soon as the gelato is just frozen.
The caramel apple was created in the 1950s by Dan Walker, a sales representative for Kraft Foods. This treat has evolved today with many people dipping and decorating them in chocolate, nuts, and other candies. Feel free to garnish your sweet treat similarly. Have fun!