Courtesy of Chef Bev Shaffer
Vanilla Pumpkin Gelato
Ingredients
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
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 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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