So, this is one of the things I did with the fabulous apples sauce I made the other day. I am amazed at the versatility of this apple sauce- as I write this I am preparing a pork loin dinner with a savory apple sauce (recipe will be posted soon) and potatoes.
I loved all the gelati I made in the past based on the corn starch ice cream recipe by Mark Bittman. I loved the idea of making healthy gelato. I have made chocolate cinnamon, pistachio cardamom and walnut saffron gelati in the past (amongst others). All of them have come out delicious.
As we approach this delicious fall season- my favorite time of year, I have been making treats with pumpkin and apples. So while I had these ingredients in my head- gelato came to mind… I thought I could make apple gelato, especially once the apple sauce was made. I thought I would make vanilla gelato and once the frozen treat was done churning, I would mix the homemade apple sauce to it.
That is what I did and it turned out very delicious! The gelato part is sweet with an amazing taste of the vanilla bean I used. The apples bits are sweet and tangy at the same time and complement the vanilla really well. It would actually be yummy on top of a slice of pumpkin pie. I love the apple and pumpkin flavors together- I am definitely going to experiment with the two some more…
- 1 cup apple sauce
- ½ cup evaporated cane juice (sugar)
- ½ vanilla bean, split in half
- 2 cups whole milk
- 2 tablespoons corn starch
- 2 tablespoons whole milk to mix in the cornstarch
Ice cream maker
In a medium saucepan, heat the milk, sugar and the vanilla bean on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.
Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Take out in a bowl and mix the apple sauce. Freeze the gelato for at least an hour once it is done.