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Vanilla Pumpkin Gelato

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Ingredients

Instructions

  1. Let the ice cream soften slightly at room temperature for 10 to 15 minutes. Transfer to a bowl.
  2. With an electric mixer, beat ice cream just until creamy.
  3. 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.
  4. Refreeze for at least 6 hours before serving.

Notes

Makes about 1 quart gelato.

By Bev Shaffer