Pumpkin-Pumpkin with Spiced Pepitas Gelato

By chelyc13

Here, the rich pumpkin flavor of the ice cream is enhanced by a trio of fall spices. when paired with a scoop of Cream Cheese Gelato, the result is reminiscent of frozen pumpkin cheesecake. For an elegant dessert, top with coarsely chopped crystallized ginger in place of the pepitas.
"The Ice Creamery Cookbook"

Ingredients

• For Spiced Pepitas:
• 1 cup pumpkin puree
• 1 cup heavy cream
• 2 1/2 cups half and half
• 6 large egg yolks
• 3/4 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch freshly grated nutmeg
• 1/4 teaspoon salt
• 2 cups pumpkin seeds
• 3 tablespoons sugar
• 1 tablespoon honey
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• Pinch freshly grated nutmeg
• 1/2 teaspoon freshly ground black pepper
• Pinch salt
• 2 tablespoons unsalted butter, cut into small pieces

Preparation

Step 1

FOR PEPITAS:

Preheat oven to 350. In a bowl, toss together the pumpkin seeds, sugar, honey, cinnamon, ginger, allspice, nutmeg, pepper, and salt. Spread the mixture in a single layer on a rimmed baking sheet. Scatter the butter pieces over the seeds and stir gently to mix.

Bake, stirring the seeds and shaking the pan several times, until lightly browned, 10-12 minutes. If you prefer darker, toaster seeds, bake them for 2-3 minutes longer.

Transfer the seeds to a clean baking sheet and let cool completely. Use right away, or store in an airtight container at room temperature for up to 3 days.

FOR GELATO:

In a heavy saucepan, combine the pumpkin, cream and half and half. Warm over medium high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. meanwhile, in a heatproof bowl, combine the egg yolks, sugar, cinnamon, ginger, nutmeg, and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.

Remove the pumpkin mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm pumpkin mixture into the egg mixture and whisk until smooth. Pour the resulting egg-pumpkin mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of a spoon, 1-2 minutes. Do not let it boil.

Meanwhile, set up an ice bath in a large bowl and nest a smaller heatproof bowl inside. Pour the warm custard through a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.

Pour the cold custard into an ice cream maker and churn according to the manufacturer's instructions. Spoon the ice cream into a freezer-safe container and place parchment paper or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.

To serve, scoop the ice cream into bowls and top with the spiced pepitas.