Recipes
Pumpkin Gelato
- 12 egg yolks
- 1 quart heavy whipping cream
- ½ quart milk
- 1 cup sugar
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup pumpkin purée
- 1 Tablespoon vanilla
Put egg yolks in a medium bowl and set aside. Prepare an ice bath: fill a large bowl (or sink) with ice and water and place an empty medium bowl in the bath. After it is done cooking, you will pour the hot mixture into this empty bowl to cool.
Place cream, milk, sugar, spices, and pumpkin in a medium sauce pan. On medium heat, bring to a low boil, stirring often and allowing the sugar to dissolve completely. Remove the mixutre from the heat and slowly temper the eggs yolks by adding a ladle at a time of the hot cream, whisking constantly as you are doing this. Once half the cream has been added to the eggs, pour the egg mixture into the pan of cream and return to heat. Cook until 165°F, stirring constantly. Do not let the temperature get too high or the mixture will get too thick and begin to taste like scrambled eggs instead of custard! Remove from heat pour into a bowl, add the vanilla and cool in the prepared ice bath. Once the gelato is cool, cover with plastic wrap, pressing the plastic wrap right on top of the gelato (to prevent a skin from forming on top). Refrigerate at least 3 hours before placing in an ice cream maker.