May 20, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Apple Pie Gelato

Jimmy MacMillan's Apple Pie Gelato. Photo by Anthony Tahlier Photography.

Executive Pastry Chef Jimmy MacMillan’s dessert featuring pickled Mutsu apples and apple pie gelato.

 

Yield: about 2.2 lb/1 kg

Pickled Mutsu Apples:

  • 17.6 oz/500 g water
  • 17.6 oz/500 g raw apple cider vinegar
  • 15.5 oz/440 g granulated sugar
  • 13.4 oz/380 g brown sugar
  • 0.7 oz/20 g fresh ginger slices
  • 1 stick Cassia cinnamon 
  • 1 vanilla bean, scraped
  • 0.1 oz/3 g sea salt
  • 5 Mutsu or green apples, peeled and cored

1. In a large heavy bottomed pot, bring everything except the apples to a boil. Turn heat off. Cover and steep until cool. Strain pickling mixture.

2. Divide apples into vacuum seal bag. Add 8 liq oz/236 ml of the pickling mixture and process. Reserve for several hours. 

3. Remove fruit and chop finely.

Apple Pie Gelato:

  • 17.6 oz/500 g whole milk
  • 5.3 oz/150 g heavy cream
  • 3.5 oz/100 g granulated sugar
  • 1 oz/30 g atomized glucose
  • 1 oz/30 g invert sugar
  • 1.2 oz/35 g milk powder
  • 0.14 oz/4 g ice cream stabilizer
  • 14 oz/400 g Pickled Mutsu Apples, finely chopped

Combine milk and cream in small saucepot. Mix in all dry ingredients and heat to 185°F. Cool then process in batch freezer. Fold in chopped pickled apples. Serve with crunchy topping such as streusel or cake croutons.

 


Click here to read more about this and related recipes in the article "Material Handling: Apple and Apple Products."

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