Cookstr.com

Pumpkin Gelato

Updated February 23, 2016
(1 Votes)

0 Comments

When I was in college there was a-now defunct-ice cream shop that made the most irresistible pumpkin ice cream. After initially turning up his nose, my son Ben described it as cold pumpkin pie without the crust, which led us to another idea: fill a crust with this ice cream and then you really have cold pumpkin ice cream pie. Garnish with toasted or spiced pecans.

CostInexpensive

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationdessert

Equipmentice cream maker

Mealdinner

Moodblue, festive

Taste and Texturecreamy, spiced, sweet

Type of Dishice cream

Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 large egg yolk, at room temperature
  • Pinch kosher salt
  • 1 cup canned unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon (optional)

Instructions

Place the milk, cream, ¼ cup of the brown sugar, cinnamon, ginger, nutmeg and allspice in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F.

Place the egg yolk, ¼ cup of the brown sugar and the salt in a small metal bowl and whisk until completely mixed. Add ¼ cup of the warm milk mixture to the egg, whisking all the while.

Continue adding milk to the egg, ¼ cup at a time, until you have added about ½ cups. Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185°F. Do not allow the mixture to boil.

Set the mixture aside until it reaches room temperature.

Pour through a medium fine strainer into a metal bowl and discard the solids.

Add the pumpkin, vanilla extract and bourbon, if desired, and mix well.

Cover and refrigerate until it reaches 40°F, about 3 hours.

Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password