Courtesy of Chef Bev Shaffer
Vanilla Pumpkin Gelato
1 quart best quality vanilla ice cream
1–1/2 to 2 cups pumpkin puree
1–1/2 teaspoons ground cinnamon
pinch of ground cloves
pinch of ground ginger
pinch of ground allspice
1 tablespoon Rain’s Choice pure Vanilla Extract
Let the ice cream soften slightly at room temperature for 10 to 15 minutes. Transfer to a bowl.
With an electric mixer, beat ice cream just until creamy.
Add the pumpkin, spices and vanilla; blend on low speed until evenly distributed. Working quickly, scrape the ice cream into a freezer proof container. Cover.
Refreeze for at least 6 hours before serving.
Makes about 1 quart gelato.
By Bev Shaffer
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