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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.


6 Large egg yolks, room temperature
2 1/4 cups Whole Milk
1/4 cup Heavy Cream
3/4 cup Solid Pack Pumpkin, or fresh pumpkin puree (not pie filling)
1 1/2 teaspoons Vanilla Extract
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1/2 cup Chopped Walnuts

Preparation Directions:
  1. 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 aside.
  2. Heat the milk and cream in a saucepan over medium heat until small bubbles appear begin to appear.
  3. Lower heat to a simmer... not boiling.
  4. 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 milk mixture.
  5. Whisk in the canned pumpkin.
  6. Lower heat to very low setting.
  7. Cook slowly, stirring constantly, until the mixture thickens to the consistency of smooth cake batter, about 2 minutes.
  8. Strain through a fine mesh sieve into a clean bowl.
  9. Stir in vanilla, cinnamon, ginger, nutmeg, and salt.
  10. Refrigerate until cool, about 4 hours or overnight.
  11. Just before you make the gelato, place the pumpkin custard and your ice cream machine’s dasher into the freezer to shock them very cold, no more than 10 minutes.
  12. Freeze the mixture in your ice cream machine according to the manufacturer’s directions.
  13. Serve at frozen. Scoop ice cream into a dish. Top with chopped walnuts.
  14. Store leftover in an airtight container in freezer. It will keep for about 1 month.
  15. Soften at room temperature for up to 10 minutes before serving.

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