Home > Dessert, Food, Gelato, Recipe > Burnt Caramel & Apple Walnut Gelato

Burnt Caramel & Apple Walnut Gelato


This past weekend was all about “saving” the foods that would soon expire if I continued to use them as props in my fridge and counter.

Part of the inventory of edibles were some leftover Fuji apples from last week’s delicious Waldorf Salad.  Whereas I could have cooked the apples to accompany the dynamic rosemary-garlic pork tenderloin I made (I’ll have to share this one at a later date).  

Instead…I followed my heart’s true desire and made gelato. 

But first, let me ask you…

Do you like caramel?

I do!

Do you like apples cooked in cinnamon and sugar?


What about caramelized toasted walnuts?

That’s a double yes! 

Well then ladies and gentlemen…..

You will L-O-V-E this!!!

Although I had never caramelized anything in my life…I let myself loose and the results were just divine!

The inspiration came from this recipe, and in typical SamCyn fashion, I changed things up a bit and ended up with a Burnt Caramel & Apple Walnut Gelato.

Sam and I were immediately seduced by the creamy, subtly sweet, nutty, smokey flavors of this gelato.  We both agreed, this was a sophisticated flavored gelato…Definitely not one for the “kiddies”. 


I gave some to my six-year old niece to try and she loved it. 

Which proves one of two things:

1. My niece has got sophisticated taste buds.


2. We just don’t know what we’re talking about :-).

Life is uncertain.  Eat dessert first. ~Ernestine Ulmer

Burnt Caramel & Apple Walnut Gelato

Serves 1 1/2 pints


  • 1 cup sugar
  • 2 medium-sized apples, peeled and diced 
  • 1 teaspoon cinnamon
  • 1/2 cup chopped toasted walnuts
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 vanilla bean, split lengthwise
  • 4 large egg yolks
  • 1/4 teaspoon kosher or sea salt
  • 1 capful of dark rum (optional, makes the gelato easier to scoop right out of the freezer).

To prepare:

  1. Heat ¼ cup of sugar in a deep pot over medium heat until it begins to melt and turn golden. Add apples, walnuts and cinnamon and saute until well coated and caramelized. Remove from pan and set aside.
  2. Heat the remaining sugar in the same pot over medium heat until it melts and turns dark brown, about 2 to 4 minutes (do not stir sugar during this process, except to evenly melt the sugar).  Slowly whisk in cream until well combined. Whisk in milk, add vanilla bean and salt; cook until very hot, about 2 more minutes.
  3. Beat eggs yolks in a medium, heat-proof bowl. Slowly whisk ½ cup of cream mixture into the yolks. While constantly whisking, slowly pour egg-cream mixture back into pot with milk-cream mixture. Reduce heat to low, and cook, stirring constantly, until it thickens enough to coat the back of a wooden spoon. 
  4. Transfer to a container, stir in the rum (if using) and cool completely in the refrigerator or by using an ice bath. Using a sharp paring knife, scrape seeds from vanilla bean pod into the gelato mixture and discard pod. Churn according to the directions on your ice cream maker, during the last five minutes or so of churning, stir in the caramelized apples and walnuts. then store in a tightly sealed container and freeze until firm. 


  1. roz
    05/08/2011 at 6:57 pm

    This gelato sounds extraordinary! WOW!

    • 05/09/2011 at 11:54 am

      Yes, it’s a pretty unique flavor.

  2. 05/07/2011 at 8:26 am

    I have got to try this – wow

  1. 06/17/2011 at 7:37 pm
  2. 05/03/2011 at 10:13 pm

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