An all-time fall favorite! Pumpkin gelato is so perfect during the fall season when pumpkin is at its peak! We took the inspiration from our family pumpkin pie recipe and made it into something sensationally creamy and indulgent. Perfect on these fall days where it’s still warm outside!
Equipment you will need:
- Small sauce pan
- 1 large bowl & 1 medium bowl
- Wire mesh strainer
- Ice cream maker
What to serve this with?
Make a Chocolate Cookie sundae
Pignoli sandwich cookies
With your favorite pie
1.5 cups whole milk
1 can sweetened condensed milk
1/2 cup sugar
1/4 cup honey
2 tbsp dry milk powder
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
4 egg yolks
2 tbsp cornstarch
1/2 cup heavy cream
Set a fine mesh strainer in a small heatproof bowl that is in a larger bowl with ice and water
whisk egg yolks and cornstarch until they become fluffy and egg yolks start to loose color
Put milk,sweetened condensed milk, sugar, honey, dry milk powder, honey, and spices in a medium pot and bring to a boil, whisking constantly.
When it starts to boil, take off the heat. Using a small ladle slowly start to pour hot mixture into egg yolks whisking constantly to prevent eggs from scambling
once you have added atleast 1 cup of milk, transfer egg yolks back into the pot and bring to a boil again until mixture thickens about 1-2 minutes
Pour thickened custard into the fine mesh strainer and bring to room temperature
Place gelato base in fridge for about 4 hours
when ready to make gelato mix the heavy cream in and pour into ice cream maker and churn for about 25 minutes
once nice and thickened. transfer to another container to place in the freezer for atleast 2 hours before ready to serve
Gelato is best made the day or even months in advance.
Stays in the freezer for 3 months
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