PUMPKIN GELATO
This is like an ice cream version of pumpkin pie, but lighter. No eggs are required, and you can use low-fat milk. The important thing to remember here is that if you use fresh pumpkin for the purée, it must be roasted until very soft in order for the purée to be extremely fine.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 1h
Yield About five to six cups, serving 10
Number Of Ingredients 9
Steps:
- Combine the milk, sugar and honey in a large saucepan, and bring to a simmer. Remove from the heat, and stir until the sugar is completely dissolved. Transfer to a bowl, and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator. Alternatively, set the bowl inside a bowl of ice water to chill quickly.
- Place a bowl or a container in your freezer. Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturer's instructions. Scrape into the chilled bowl, and freeze for at least two hours before serving. If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 45 milligrams, Sugar 23 grams, TransFat 0 grams
PUMPKIN GELATO
Make and share this Pumpkin Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h35m
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a bowl, beat the yolks, brown sugar, and sugar with an electric mixer on medium speed until thick and dark beige, but still grainy, about 2 minutes; set aside.
- Heat the milk and cream in a saucepan over medium heat until small bubbles frizzle along the pan's inner rim.
- Adjust heat so the mixture stays hot without coming to a boil.
- Whisk about half of the hot milk mixture into the egg yolk mixture until smooth; then whisk this combine mixture back into the pan with the remaining hot milk mixture.
- Whisk in the canned pumpkin; immediately decrease heat to very low-if you are working on an electric stove, move the pan to an unused burner just now set on low.
- Cook slowly, stirring constantly, until the mixture thickens to the consistency of smooth cake batter and can coat the back of a wooden spoon, about 2 minutes.
- Strain through a fine-mesh sieve into a clean bowl to remove any cooked egg; stir in vanilla and salt.
- Refrigerate until cols for about 4 hours or overnight.
- Just before you make the gelato, place the pumpkin custard and your ice cream machine's dasher, if possible, into the freezer to shock them very cold, for no more than 10 minutes.
- Freeze the custard in your ice cream machine according to the manufacturer's directions.
- Serve at once-or scoop into a container to store in freezer, tightly sealed, for up to 1 month; soften at room temperature for up to 10 minutes before serving.
- *Pumpkin Chip Gelato-add 1/3 cup semisweet chocolate chips and 1/3 cup white chocolate chips to the machine when the gelato's almost ready (or stir into the finished gelato as it is placed in a storage container.
- *Spiced Pumpkin Gelato-add 1 teaspoon ground cinnamon, ½ t. ground ginger, and ¼ t. grated nutmeg with the vanilla; proceed as instructed.
Nutrition Facts : Calories 1506, Fat 67, SaturatedFat 33.7, Cholesterol 1395.1, Sodium 916.7, Carbohydrate 193.4, Fiber 0.4, Sugar 187, Protein 36
PUMPKIN GELATO
Steps:
- Whisk together the pumpkin puree, cream, milk, sugar, cinnamon, nutmeg and salt in a large bowl. Freeze the mixture in an ice cream maker according to the manufacturer's directions.
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