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Vanilla Pumpkin Gelato

Courtesy of Chef Bev Shaffer




Vanilla Pumpkin Gelato



1 quart best quality vanilla ice cream

11/2 to 2 cups pumpkin puree

11/2 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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