Pumpkin Gelato is one of my faves… hands down I would chose it over pumpkin pie any day of the week.
- Category: Dessert
- Cuisine: Italian
1 quart heavy whipping cream
½ quart milk
1 1/2 cups pumpkin puree
1 1/4 cups sugar ( mixed with 1 t. cinnamon, 1t. nutmeg, 1t. clove)
1 tablespoon vanilla
12 egg yolks
Place cream, milk, sugar, pumpkin in a medium sauce pan. On medium heat bring to a low boil. In a separate bowl have your egg yolks. Slowly temper the eggs by adding a ladle at a time of the hot cream. Use a whisk as you are doing this. Once half the cream has been added to the eggs, the eggs should be tempered and you may pour the egg mixture into the pan of cream. Cook until 165 degrees. Do not let the mixture get to thick. Remove from heat pour into a bowl, add the vanilla and cool in an ice bath. (to create an ice bath have a larger bowl with ice and water that your bowl of gelato base can rest in and start cooling off) Once the gelato is cool, cover with plastic wrap pressing the plastic wrap right on top of the gelato. This prevents a skin from forming. Refrigerate at least 3 hours before placing in an ice cream maker.
Great served with a warm chocolate sauce or salted caramel.