Caramel Apple Brandy Gelato {Guest Post}

If you don’t know Kita of Pass The Sushi you might be surprised that she’s really ten people in one body. No really. Okay, maybe not. But she’s fashion girl on Pinterest one minute, running a comic book store another and getting filthy and beat up in the outdoors another. Oh, and she whips up some fantastic stuff in the kitchen…like this ice cream!

Fruit, it’s not really my thang if you know what I mean… But it’s hard to ignore the call of apple and pumpkin moment the leaves begin to change and fall starts barrel its way back into our lives. There’s something warm, comforting, and down home about the smell of apples filling your house. And even I, a rabid meat maven can’t ignore the call. So when Rachel invited me to join her apple recipe round up I was excited, and nervous to be squished in between some serious other bloggers. Then after I made my apple delight, I kind of wanted to selfishly hide in a corner with it and not share it with anyone. It’s that kind of good. The dangerous make yourself your own batch and hide it in the back of the freezer where no one else in your family dare to venture kind.

Rush your ice cream maker to the freezer, write down your ingredient list and get to hoarding yourself some fancy pants gelato. Trust me, as neither a frozen dessert lover nor a person who likes apple or pie – this dessert breaks all the rules. Or better yet, imagine is scooped on to a fresh slice of other apple packed dessert.

Caramel Apple Brandy Gelato

Ingredients:

3 large Granny Smith apples, cored, and cut into small chunks
¼ cup light brown sugar
4 tbs butter
4 egg yolks
½ cup sugar
2 cups whole milk
1 cup heavy cream
½ teas ground cinnamon
¼ teas ground cardamom
1 teas vanilla extract
¼ cup Applejack
2/3 cup dulce de leche, at room temperature

Directions:

Preheat oven to 400 degrees F. Place apple chunks in a large baking dish so that they fit in a single layer place dollops of butter over top and sprinkle with brown sugar. Bake for 25-35 minutes, stirring occasionally, until the apples are soft enough to mash with a fork and the butter and sugar have caramelized. Remove from oven and set aside to cool. Place in a small container and refrigerate until
chilled completely.

When the apples have cooled, whisk the egg yolks and sugar together in a large bowl until they are light yellow and fluffy. Set aside.

In a saucepan, combine the milk, cream, cinnamon, and cardamom. Cook over medium heat until the edges just begin to bubble, stirring occasionally.

While whisking the egg mixture, slowly drizzle in the milk mixture. Mix until combined. Return the egg mixture to the saucepan over medium heat and continue to cook until it is thick enough to coat the back of a spoon and registered 170 degrees F on a candy thermometer.

Strain the mixture into a large bowl and stir in the vanilla extract, apple, and caramel sauce, and Applejack. Cool bowl over an ice bath to reduce the mixture’s temperature. Refrigerate until completely chilled, about 4-6 hours.

Process the mixture in your ice cream maker according to the manufacturer’s directions. Transfer half of the mixture to a container and drizzle half of the dulce de leche in. Using a butter knife, swirl around. Add the rest of the gelato and repeat with the dulce de leche. Freeze overnight.

From Slushed Slushed

You can find Kita on Facebook, Twitter and Pinterest.

Check out some more of Kita’s recipes: Andes creme de menthe chunk cookies, Pumpkin pie martini and Bubble up pizza.


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14 Responses to “Caramel Apple Brandy Gelato {Guest Post}”

  1. #
    1
    Lauren at Keep It Sweet — September 11, 2012 at 8:12 am

    Kita does not disappoint! Another fabulous apple recipe.

  2. #
    2
    Caroline @ chocolate & carrots — September 11, 2012 at 8:38 am

    This looks incredible! I would have never thought to make an apple ice cream. I don’t even think I’ve seen it in stores! I bet the caramel swirl is incredible in it! :D

  3. #
    3
    Nutmeg Nanny — September 11, 2012 at 11:49 am

    Awesome! I like to think since this recipe includes my name she made it just for me…haha :)

  4. #
    4
    Erin @ Texanerin Baking — September 11, 2012 at 12:37 pm

    Whoa. Those pictures! Especially the first one. Amazing. I saw it and instantly went and subscribed to her blog. :)

    I was daydreaming about super cinnamony apple ice cream on the way home today. Gelato is even better! Looks like a great recipe.

  5. #
    5
    Jennifer @ Mother Thyme — September 11, 2012 at 12:55 pm

    Wow, this looks amazing!

  6. #
    6
    Kim Bee — September 11, 2012 at 2:08 pm

    Rachel- great choice for a guest poster. Love Kita to bits and she always brings her a-game for guest posts.

    Kita- You are rocking that ice cream maker in a big bad way. I love how grown up this ice cream looks.

  7. #
    7
    Averie @ Averie Cooks — September 11, 2012 at 5:37 pm

    Now this sounds like the best gelato flavor ever!

  8. #
    8
    Julie @ Table for Two — September 11, 2012 at 9:55 pm

    woah, this sounds like a killer combination for a gelato! Kita is so brilliant :)

  9. #
    9
    amanda @ fake ginger — September 11, 2012 at 10:12 pm

    I’m definitely not a fruity ice cream person but this looks delicious! It’s perfect for that time of year where you’re craving fall foods but it’s still hot as balls outside. I want some!

  10. #
    10
    Eileen — September 12, 2012 at 8:49 am

    Oh this looks and sounds so delicious. I love apple flavored icecream and I’m adding it to my favorites list so I can make it this fall. YUM!

  11. #
    11
    nicole @ I am a Honey Bee — September 12, 2012 at 1:31 pm

    I have my ice cream bowls ready to go in my freezer! Sounds awesome.

  12. #
    12
    Rachel Jaggers — September 12, 2012 at 6:35 pm

    I am going to make chocolate peanut butter cookies!!!!

  13. #
    13
    katie — September 12, 2012 at 6:46 pm

    Seriously!?!? This sounds amazing!!!!

  14. #
    14
    Katrina @ In Katrina's Kitchen — September 14, 2012 at 8:01 am

    Okay I could get behind this! I think after one bite I’d be hooked.

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