Pumpkin Gelato
Updated Nov. 14, 2023
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1quart low-fat milk
- ½cup unrefined brown (turbinado) sugar
- ¼cup honey
- 1¼cups very finely blended pumpkin purée, canned or made from 1¼ pounds fresh (see below)
- 2teaspoons ground ginger
- 1teaspoon ground cinnamon
- ¼teaspoon freshly grated nutmeg
- Pinch of ground cloves (less than ⅛ teaspoon)
- 1teaspoon vanilla extract
Nutritional analysis per serving (10 servings)
119 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 4 grams protein; 45 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1½ hours or until thoroughly tender. Remove from the heat, and transfer to a strainer or colander set over a bowl or in the sink. Allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.
- Advance preparation: This will keep for a couple of weeks in the freezer.
Private Notes
Comments
I made some changes, as follows: 1. Substituted maple syrup for the honey. 2. Reduced the ginger to 1 tsp and increased the cinnamon to 2 tsp. 3. Substituted whole milk for low-fat. 4. Gelato requires a stabilizer because the fat content is so low. Cornstarch is the most common stabilizer in gelato recipes. I added 3 tablespoons of cornstarch, whisked with roughly 2 tablespoons of whole milk to dissolve. 5. Method is in next note….
Method: Combine milk and sugars in large saucepan over med-high heat. Cook, whisking constantly until at a simmer. Take off heat, whisk in cornstarch mixture. Return to heat and cook, whisking constantly, until mixture begins to thicken. Take off heat, add remaining ingredients. Remove to large bowl, press plastic wrap onto surface, refrigerate.
I made this as directed, in a compressor-based ice cream maker and found it icy. It helped if, after scooping it out, if I ran it through a food processor before serving. If I did it again I might use the suggestion in the comments to add corn starch, or maybe some brandy.
Sub whole milk for low-fat. Sub maple syrup for honey. Reduce ginger to 1 tsp, increase cinnamon to 2 tsp. Add 3 T cornstarch dissolved in 2 T whole milk. Use canned pumpkin.
Method: Combine milk and sugars in large saucepan over med-high heat. Cook, whisking constantly until at a simmer. Take off heat, whisk in cornstarch mixture. Return to heat and cook, whisking constantly, until mixture begins to thicken. Take off heat, add remaining ingredients. Remove to large bowl, press plastic wrap onto surface, refrigerate.
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