Pumpkin Gelato

Photo by Judith D.
Adapted from mangiabenepasta.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mangiabenepasta.com

Ingredients

  • Serves 8

  • 4

    egg yolks

  • 3/4

    cup sugar

  • 2

    cups heavy cream

  • 2

    cups milk

  • 1

    cup canned pumpkin puree

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground nutmeg

  • 1

    teaspoon ground ginger

  • 1

    teaspoon vanilla extract

Directions

In a bowl, whisk together the egg yolks and sugar; set aside. In a saucepan over medium heat, combine the cream and milk; bring to a simmer. Gradually whisk the warm milk into the egg yolk mixture, stirring constantly. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens; remove from heat. Stir in the pumpkin, spices, and vanilla. Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours or overnight. Pour the mixture through a strainer to remove any lumps. Transfer to an ice cream maker and freeze according to manufacturer's directions.

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