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Pumpkin Gelato
A rich and creamy frozen dessert brings the comforting flavors of autumn straight to your bowl. This homemade gelato combines real pumpkin puree with warm cinnamon and a classic custard base for a deeply satisfying texture. It is an excellent alternative to traditional pies during the fall months or a refreshing treat for holiday gatherings. The slow churning process creates a dense, velvety finish that highlights the earthy sweetness of the pumpkin.
Ingredients
- 2 cups of whole milk
- 4 egg yolks
- 1 cup of sugar
- 1 cup of heavy cream
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup of pumpkin puree
- 1 teaspoon cinnamon
- ¼ cup of brown sugar
Instructions
- 1Set out all ingredients and prepare a medium saucepan for cooking the custard base.
- 2Whisk the egg yolks and granulated sugar together in a medium saucepan, heating gently until the sugar completely dissolves. Pour in the whole milk, salt, and heavy cream, whisking continuously until the liquids are fully incorporated.
- 3Set the saucepan over medium heat and cook for 8 to 10 minutes, whisking constantly until the custard base thickens. Remove the pan from the heat immediately.
- 4Whisk the brown sugar, cinnamon, pumpkin puree, and vanilla extract together in a separate bowl, then stir this spiced mixture into the hot liquid. Pour the combined base through a fine mesh strainer into a plastic bowl, cover securely, and chill in the refrigerator overnight.
- 5Process the chilled pumpkin mixture in an ice cream maker according to the specific directions provided by the manufacturer.
- 6Transfer the churned gelato into a freezer-safe container and freeze until it reaches your desired consistency for serving.