I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Vanilla Pumpkin Gelato

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Courtesy of Chef Bev Shaffer

Vanilla Pumpkin Gelato

Print Recipe

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Ingredients

Scale

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

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Instructions

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.

Notes

Makes about 1 quart gelato.

By Bev Shaffer

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Patricia Rain

Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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