Pumpkin Spice Gelato

You may remember from this post that my love for gelato began this summer at the Fainting Goat in Seattle. Since I can’t bring the Fainting Goat to Wyoming, I have been forced to create my own version of some of my favorite flavors- Cinnamon, Rum Raisin (dad’s favorite), and Pumpkin Spice. In theme with the season, I thought I would share the Pumpkin Spice recipe with you today! It’s really yummy and reminds me of a creamy frozen pumpkin pie.

Pumpkin Spice Gelato

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup pumpkin puree

In a saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This part is important and keeps you from having scrambled eggs in your gelato – it is called tempering the eggs. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don’t have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking constantly. Turn the heat to low. Whisk in cinnamon, ginger, cloves, and pumpkin pie spice. Cook, stirring frequently with a wooden spoon until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185. Do not let it boil.

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Add vanilla and pumpkin puree and stir well. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap – gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving. Enjoy!

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