Gelato is a specialty Italian ice cream. It is denser, yet lower in fat than regular ice cream. Because it is a specialty ice cream, it is sold at a higher price. But, you can make it at home for less. This Pumpkin gelato recipe is an ice cream that is great for the summer and Fall months. It is also a lighter dessert, that is fitting for the Thanksgiving dessert cart. However, we hope you do not limit yourself to enjoying this recipe to just the summer and Autumn months. You can make pumpkin recipes, including this gelato, 12 months of the year.
Gelato Trivia: People have enjoyed gelato for hundreds of years. Francesco Procopio dei Coltelli, a Sicilian fisherman and chef from Palermo, Italy made the first gelato machine. But, the roots of this treat go back much longer. It is believed that ancient cultures in Mesopotamia used snow and ice to make cool drinks. That was about 12,000 years ago!
| 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 |
Recipe Tip: The pumpkin gelato ingredients include chopped walnuts. Make sure no one who will have this gelato is allergic to nuts.
Excess moisture is the main reason berries of all kinds go bad quickly. Therefore, at the grocery store, always check for freshness. Flip over the container the berries are in. If they don’t stick to the bottom of the container, then they are fresh and will last longer.
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