Creamy Apple Gelato
1 cup Martinelli’s Apple Juice or Cider
3/4 cup sugar
1 cup milk
3/4 cup heavy (whipping) cream
In a large bowl, stir the Apple Juice or Cider and sugar together and let stand until the sugar is dissolved. Stir in the milk and cream. Cover and refrigerate for 1 to 2 hours, or until thoroughly chilled.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Or, to freeze without an ice cream maker: Pour the prepared mixture into an 8- or 9-inch square metal pan or a half-gallon plastic container.
Cover with aluminum foil, plastic wrap or a lid, and freeze until firm, about 2 to 3 hours. Transfer to an electric mixer or food processor and beat until light and fluffy. Transfer to a container, cover and freeze until firm, about 1 to 2 hours. Makes 1 generous quart.
Sorbets and Ice Creams and Other, taken from San Francisco Examiner Magazine, 5/4/97 |
