It’s been several weeks since Talenti announced seven new flavors for 2015, so I rode over to the nearest Kroger in the hopes of finding either Chocolate Chip Cookie Dough or Oatmeal Raisin Cookie. For whatever reason, though, it seems Ann Arbor lags behind other cities in receiving new ice creams as none of the new flavors were available. Instead, I picked up a pint of Caramel Apple Pie gelato.
As far as I’m concerned, caramel apples are a waste of a perfectly good Granny Smith. Not only are they just about impossible to eat due to gummy caramel, but last year they also began detonating people’s insides thanks to Listeria. Apple Pie, on the other hand, is delicious and deserves its place among the pantheon of classic American desserts. So I was curious to see whether Talenti would highlight the features of the former or of the latter. Spoiler: fortunately, it was the latter.
Let’s start with the cinnamon gelato base: it’s tantamount to the puddle of melted ice cream that pools up at the bottom of a bowl when one tops a warm slice of pie with vanilla ice cream. As good as the base is, it takes a backseat to the outstanding mix-ins. While the caramel swirl was too sparsely distributed to leave much of an impression, the cubes of tender cinnamon-laced apples coupled with the textural playground of pie crust—both crumbly and caramelized pieces to mimic the top and bottom layers of a pie—combined to make for one of the best pints of Talenti I’ve tried.
Pr(Buy Again): 1