Apple pie gelato

Apple pie gelato

Apple gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

I first got the idea for this gelato flavour when a gelato ingredient importer gave me a sample jar of apple pie paste. It had every chemical and food additive known to man in it — the only thing it didn’t have was apple!

So I decided that I would make my own apple compote to flavour the gelato and while I was at it, I thought I’d bake up some apple pies and smash them through the gelato, too. This flavour has been a staple in our gelato cabinet ever since.

Domestic

Ingredients

Quantity Ingredient
380g milk
150g cream
1 vanilla bean, seeds scraped
1 cinnamon stick
1 star anise
130g sugar
60g skim milk powder
25g dextrose
5g stabiliser
250g Apple compote
Apple pie

Method

  1. Mixing

    Put the milk, cream, vanilla bean and seeds, cinnamon stick and star anise in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the milk and cream mixture hits 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl, then blend in the apple compote using a stick blender. Place in an ice bath and chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Remove the vanilla bean, cinnamon stick and star anise. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl; as you do this, fold the pieces of apple pie into the gelato. Cover tightly and immediately place in the freezer.
  7. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the milk and cream in a pasteuriser and select high pasteurisation.
  2. Make a bouquet garni by tying the vanilla bean, cinnamon stick and star anise in a piece of muslin (cheesecloth). Tie it to the top of the beater arm so that it is suspended in the pasteuriser.
  3. Put all the powders in a bowl and dry mix. When the milk and cream mixture hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase. As the temperature of the mix comes down to 70°C, add the apple compote.
  4. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C, then remove the bouquet garni.
  5. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction. As the gelato comes out of the churner, fold in the pieces of apple pie.
  6. For long-term storage, up to 2 weeks: Place the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Place the gelato in a storage freezer at –18°C.
  7. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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