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

Courtesy of Chef Bev Shaffer

 

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Vanilla Pumpkin Gelato

Ingredients

Scale

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

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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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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