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Pumpkin Gelato Ice Cream Recipe
Description: You can make pumpkin recipes 12 months of the year. Pumpkin
Gelato Ice Cream is great for summer months. It is also a lighter dessert,
that is fitting for the Thanksgiving dessert cart.
||Large egg yolks, room temperature
|2 1/4 cups
||Solid Pack Pumpkin, or fresh pumpkin puree (not pie filling)
|1 1/2 teaspoons
In a large bowl, beat egg yolks, brown sugar, and sugar with an electric
mixer on medium speed until thick, but still grainy, about 2 minutes; set
Heat the milk and cream in a saucepan over medium heat until small bubbles
appear begin to appear.
Lower heat to a simmer... not boiling.
Whisk 1/2 of the hot milk mixture into the egg yolk mixture until smooth.
Now, whisk this combined mixture back into the pan with the remaining hot
Whisk in the canned pumpkin.
Lower heat to very low setting.
Cook slowly, stirring constantly, until the mixture thickens to the consistency
of smooth cake batter, about 2 minutes.
Strain through a fine mesh sieve into a clean bowl.
Stir in vanilla, cinnamon, ginger, nutmeg, and salt.
Refrigerate until cool, about 4 hours or overnight.
Just before you make the gelato, place the pumpkin custard and your ice cream
machines dasher into the freezer to shock them very cold, no more than
Freeze the mixture in your ice cream machine according to the
Serve at frozen. Scoop ice cream into a dish. Top with chopped walnuts.
Store leftover in an airtight container in freezer. It will keep for about
Soften at room temperature for up to 10 minutes before serving.
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