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Pumpkin Gelato Recipe
Dense, velvety, and packed with autumn spices, this homemade gelato captures the best parts of pumpkin pie in a frozen scoop. You'll build a rich custard base on the stove, then fold in real pumpkin puree and cinnamon before an overnight chill. It's a fantastic alternative to traditional baked goods when you want something cool and creamy after a heavy holiday meal. The slow churning process creates a deeply satisfying texture that pairs beautifully with a drizzle of caramel or a sprinkle of toasted pecans.
Equipment
- Stovetop
- Saucepan
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
- 1Whisk the egg yolks and granulated sugar together in a medium saucepan, heating gently until the sugar dissolves. Pour in the whole milk, salt, and heavy cream, whisking continuously until fully incorporated.
- 2Set 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. Stir constantly here so the eggs don't scramble.
- 3Whisk 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. Straining removes any cooked egg bits for a perfectly smooth texture. Cover securely and chill in the refrigerator overnight.
- 4Process the chilled pumpkin mixture in an ice cream maker according to the manufacturer's directions.
- 5Transfer the churned gelato into a freezer-safe container and freeze until it reaches your desired consistency.
Notes
- Storage: Keep in an airtight container in the freezer for up to 2 weeks. Press a piece of plastic wrap directly against the surface to prevent ice crystals.
- Serving: Let the gelato sit at room temperature for 5 to 10 minutes before scooping so it softens slightly.
- Equipment: Make sure your ice cream maker bowl is completely frozen before churning, which usually takes at least 24 hours.