Ah, the fall season: falling leaves, crisp air, cider, and pumpkins. This recipe
is perfect for when you want the fall feeling but in deliciously cold, creamy
form.
INGREDIENTS:
- 3½ cups whole milk
- 1 can pumpkin purée
- ⅔ cup dark brown sugar
- Pinch salt
- 1 teaspoon grated fresh ginger
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon ground cloves
- 4 tablespoons cornstarch
YIELD: 1 QUART
DIRECTIONS:
- Combine 2 cups of the milk, pumpkin purée, brown sugar, salt, ginger, cinnamon, cardamom, and cloves in a medium saucepan. Bring to a boil.
- While pumpkin mixture heats up, make a slurry with the remaining milk and cornstarch.
- When pumpkin mixture comes to a boil, add slurry and stir. Bring back to a boil while stirring constantly, then remove from heat. Bring to room temperature, seal tightly, and refrigerate 8 hours to overnight.
- Add to your ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning just as the gelato is just frozen.
