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Apple Strudel GelatoApproximately 5 liters Mary Stanley / Owner and Gelato Artisan, The Turtle Enoteca, Brownwood, TX |
| • | 425 g. The Perfect Purée Green Apple Puree, thawed |
| • | 4 peeled, grated Granny Smith apples |
| • | 150 g. 40 percent whipping cream |
| • | Whole milk |
| • | 540 g. sugar |
| • | 50 g. dextrose |
| • | 150 g. non-fat dry milk |
| • | 150 g. hot-process gelato base (PreGel, Diamant 50, Mec 3, Elenka or Fabbri) |
| • | 2 g. cinnamon |
| • | 1 g. nutmeg |
| • | 150 g. raisins soaked overnight in dark rum and drained |
| • | 150 g. chopped toasted pecans or walnuts |
| Method: | |
| 1. | Place grated green apples in a 5-liter container. |
| 2. | Add Green Apple Puree, whipping cream and whole milk to bring liquid and apple mixture to the 3-liter mark on the container. |
| 3. | Add apple mixture, nutmeg, cinnamon, sugar, dextrose and non-fat dry milk to gelato base and, preferably, let sit overnight in the refrigerator. |
| 4. | Add drained, soaked raisins to mixture and heat to 85°C (185°F) on an induction hot plate, stirring to prevent scorching the bottom of the pan. Or, pour the mixture into the top chamber of a hot-process gelato machine. When the mixture reaches 85°C, add nuts if desired and transfer to a gelato freezer. |
| 5. | Put mixture into an ice cream maker or gelato maker to spin. |