When I first tried this creation it reminded me of eating pumpkin pie with creamy vanilla ice cream on top. Just like I can eat an entire pumpkin pie on my own, I can easily eat an entire quart of pumpkin gelato.
I will definitely be making this again before the season is over! Here is a very simple recipe. I hope you enjoy it!
- 1 cup whole milk
- 2 cups heavy cream
- 1 vanilla bean, scraped
- 5 egg yolks
- ½ cup sugar
- 1 cup pumpkin puree
- ¼ cup packed dark brown sugar
- ¼ teaspoon salt
- 1 teaspoon of cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Put the milk and cream as well as the vanilla bean scrapings and the vanilla bean pod into a heavy-bottom sauce pot on medium to high heat, stirring frequently. Make sure the liquid doesn’t boil – you want to turn off the heat right before it boils so watch it closely.
- In the meantime, beat the eggs and sugar in a separate bowl to a creamy consistency.
- Once the milk and cream are at that pre-boiling point, shut the burner off and scoop out a ladle full of hot milk and add it to the egg mixture while whisking simultaneously. (This is a way of tempering the eggs so you don’t end up with scrambled eggs – while whisking you are cooling the milk and heating the eggs at the same time so the milk does not cook the eggs.)
- Turn the burner back on to medium heat and pour the egg yolk mixture into the sauce pot while stirring constantly. Continue to cook the mixture on medium heat, stirring constantly, until the custard coats the back of a wooden spoon (about 5 minutes).
- Set up a bowl with a sieve on top and strain the custard through the sieve. Put the bowl into an ice bath and let cool to room temperature (about an hour). Once the mixture is cooled, put it in the refrigerator for a few hours, or ideally overnight.
- Make your pumpkin mix-in. Combine the pumpkin with the sugar and spices and mix until fully incorporated and the sugar has dissolved. Put the mixture into the fridge until you are ready to make the ice cream.
- Once the ice cream base is really cold, whisk in the pumpkin mixture. Scrape the pumpkin ice cream base into your ice cream maker drum and follow your ice cream maker’s instructions.