
Vanilla Pumpkin Gelato
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
Look Delicious? Pin it for the world to see!
- Moroccan Orange Salad - April 2, 2021
- The Queen’s Coeur a la Creme - April 2, 2021
- Chicken Marsala - April 2, 2021
Tags: Fall and Holiday desserts, Frozen Dessert, Ice Cream, Vanilla Pumpkin Gelato
Trackback from your site.