Apple Strudel Gelato

Approximately 5 liters

Mary Stanley / Owner and Gelato Artisan, The Turtle Enoteca, Brownwood, TX

425 g. The Perfect Purée Green Apple Puree, thawed
4 peeled, grated Granny Smith apples
150 g. 40 percent whipping cream
Whole milk
540 g. sugar
50 g. dextrose
150 g. non-fat dry milk
150 g. hot-process gelato base (PreGel, Diamant 50, Mec 3, Elenka or Fabbri)
2 g. cinnamon
1 g. nutmeg
150 g. raisins soaked overnight in dark rum and drained
150 g. chopped toasted pecans or walnuts
1. Place grated green apples in a 5-liter container.
2. Add Green Apple Puree, whipping cream and whole milk to bring liquid and apple mixture to the 3-liter mark on the container.
3. Add apple mixture, nutmeg, cinnamon, sugar, dextrose and non-fat dry milk to gelato base and, preferably, let sit overnight in the refrigerator.
4. Add drained, soaked raisins to mixture and heat to 85°C (185°F) on an induction hot plate, stirring to prevent scorching the bottom of the pan. Or, pour the mixture into the top chamber of a hot-process gelato machine. When the mixture reaches 85°C, add nuts if desired and transfer to a gelato freezer.
5. Put mixture into an ice cream maker or gelato maker to spin.