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

Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Apple, Ice cream

Ingredients

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

Instructions

  • Preheat oven to 400F°.
  • 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 170F° 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.

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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