we’re going to start today off with a travel tip: if you’re ever in portland, maine (or brunswick, maine), RUN, don’t walk to gelato fiasco. (and if you’re not nearby, check the freezer case at the grocery store. they do sell pints at grocery stores across the country and while it won’t be the cheapest option on the shelf, it just might be the tastiest.)
my husband and i visited the portland location last month as part of our two year anniversary date night and i had some of the best gelato i’ve ever had. seriously. please note, this is coming from someone who (on more than one occasion), had gelato twice in one day because my two favorite flavors were at two different places in melbourne. luckily, as a study abroad student, i didn’t have a car and at least had to walk to these two gelato shops to satisfy my cravings.
so when i say the apple cider gelato at gelato fiasco is good, i mean it. as i was enjoying it, i recounted to my husband how i had tried to make apple cider sorbet as a senior in college (are we noticing an ambitious failure theme here with cooking projects my senior year of college?). it was, in short, not any good. i think my ice cream making experience to date at the time was having watched my roommate make ginger ice cream, once.
i naively assumed that if i replaced all of the fat-laden heavy cream and whole milk with watery apple cider and poured it into the ice cream maker, delicious sorbet would spring forth. apparently in addition to not being familiar with how ice cream is made, i was also unacquainted with how ice is made… perhaps needless to say, this “sorbet” turned out to basically be a block of apple cider colored ice. at which point i completely abandoned the idea for the next decade or so as being totally hopeless.
this apple cider gelato though. it reinvigorated my quest to make apple cider ice cream.
armed with a bit more knowledge of how to make ice cream this time around, i did some research online before diving in, looking at recipes and reading the comments to see how the recioes held up. i ended up mashing three recipes together, making sure to stick with my trusty egg-free base from jeni’s splendid ice cream (because apple cider flavored scrambled eggs doesn’t really sound any better than thai basil flavored scrambled eggs).
i’m pleased to report that this apple pie ice cream result is the delicious result. yes, pie, not cider. this recipe ended up tasting a lot more like apple pie ice cream than the pure apple cider flavor of the gelato that kicked this whole mess off. BUT. but, the apple pie version is so good, i had to share it. and believe me, i will keep working on a true apple cider version. but for now, perhaps this apple pie ice cream can squeeze into the thanksgiving dessert buffet lineup? (just be warned that because it lacks the stabilizers common in commercial ice creams, it will melt quickly.)
and speaking of thanksgiving, i have a delicious and easy cheese dip coming up for you next week that is either make ahead or make last minute friendly, depending on how you tend to approach thanksgiving. then i have a tasty way to use up some of the leftover thanksgiving turkey and cranberry coming up later next week. so while i’m not your go-to girl for traditional thanksgiving recipes, i’m not *completely* ignoring the country’s biggest food holiday either…
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