Apple Crisp & Pumpkin Spice Gelato

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Preheat the oven to 375°F (190°C) for the pumpkin.

Slice the pumpkin into thick wedges and place them on a baking tray.

Top the pumpkin with brown sugar, ground cinnamon, ground nutmeg, and ground cloves.

Bake the pumpkin for 30 minutes or until lightly caramelized and tender.

In a small pot on medium heat, add a 2:1 mixture of milk and cream, brown sugar, and half of a vanilla pod.

Add the roasted pumpkin to the pot and mash it to release the caramelized pumpkin into the cream.

Bring the mixture to 150 to 160°F.

Temper a small amount of the mixture into an egg yolk, then mix it back into the hot cream.

Strain the mixture and let it cool in the fridge until it reaches 40°F.

Peel the skins off the Honey Crisp apples and cut them into wedges.

Place the apple wedges into a mixing bowl with powdered sugar, flour, cinnamon, and fresh lemon juice.

Mix the apples until everything has been absorbed.

Heat a pan on medium to high heat and brown a little butter in it.

Add the apples to the pan and add some vanilla (using a spent pod or extract).

Cook the apples for about 10 minutes until the mixture thickens, adding water or apple juice if desired.

Pour whole rolled oats onto a cutting board and chop them roughly (optional).

Add the chopped oats to a mixing bowl with flour, brown sugar, and cold diced butter.

Mix with hands or a pastry blender until you have a flaky topping with some chunks.

Add the cooked apples to a baking tray and cover with the crisp topping.

Bake in an oven set to 350°F (175°C) for about 20 to 25 minutes until the apples are tender and the topping is golden brown.

Remove the gelato base from the fridge and pour it into an ice cream maker.

Churn the gelato on low speed until it thickens to a whipped cream-like consistency.

Place the gelato in the freezer to set up more before using.

Boil a can of sweetened condensed milk for about 3 hours to make caramel sauce.

Mix the caramel sauce after removing it from the can for a smooth texture.

Allow the apple crisp to cool for 10 minutes before serving.

Serve the apple crisp with a scoop of pumpkin spice gelato and a drizzle of caramel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens