Pumpkin Spice Gelato

Makes 1 quart 


3 c whole milk 
¼ c heavy cream 
2/3 c dark brown sugar 
1/3 c sugar 
7 eggs 
¾ c pumpkin puree 
3/4 tsp ground cinnamon 
1½ tsp ground ginger 
½ tsp ground nutmeg 
1/8 tsp ground allspice 


• In a bowl, beat the egg yolks, brown sugar, and sugar with an electric mixer on medium speed until thick and dark beige, but still grainy, about 2 minutes. Set aside. 
• Heat the milk, cream, and spices in a saucepan over medium heat until small bubbles frizzle along the pan’s inner rim. Do not let the mixture come to a boil. 
• Whisk half of the warm milk into the egg yolk mixture until smooth. Whisk this combined mixture back into the remaining warm milk. 
• Whisk in the canned pumpkin; immediately turn the heat down to the lowest setting. 
• Cook slowly, stirring constantly until the mixture thickens and can coat the back of a wooden spoon. 
• Strain through a fine-mesh sieve or cheese cloth to remove any sediment, and refrigerate, covered, until cold. 
• Process in gelato maker according to manufacturer’s directions. 
• Chill before serving

Updated from : Passionate Pursuit: How to Gelato

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