Caramel Apple Pie Gelato
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Ingredients
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Yield
panUnit of Measurement
- Caramel Apple Pie Gelato
- 2500 g milk
- 1 bag PreGel White Base Sprint - 305162
- 140 g PreGel Caramelllatte Arabeschi® - Caramel & Milk - 17206
- as needed PreGel Crumbolé® Classic - 64422
- as needed PreGel Apple Pie Arabeschi®-12802
- Pronto SemiFreddo
- 250 g milk
- 250 g heavy cream
- 250 g PreGel Five Star Chef Pronto Semifreddo - 66108
Method of Preparation
Caramel Apple Pie Gelato
- Combine the milk, PreGel White Base Super Sprint - 305162 and PreGel Caramelllatte Arabeschi® (Caramel & Milk) - 17206; blend with an immersion blender.
- Let mix age and hydrate for ½ hour (optional).
- Pour into a batch freezer and freeze accordingly.
- Upon extraction fold in PreGel CrumbOle Classic Arabeschi-64412.
- Blast freeze the gelato for 10 minutes before adding a layer of PreGel Apple Pie Arabeschi®-12802.
- Finish the pan with a layer of PreGel CrumbOle Classic Arabeschi-64412, pipe the finished PreGel Pronto Semifreddo on top and decorate with some mini pies.
Pronto Semifreddo
- Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
- Whip on medium to high speed until medium/stiff peaks are formed.
- Place in a piping bag with a star tip and decorate the top of the Caramel Apple Pie Gelato.