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If you love hints of cinnamon, ginger, nutmeg and a bold pumpkin flavor then this is for you! This gelato tastes like a frozen crust-less pumpkin pie with whipped cream and all!
Makes 1.5 quarts of gelato.
Pour 2 cups of whole milk into a medium heavy bottom saucepan. Whisk in the brown sugar and heat over medium heat until an instant-read thermometer reads between 180 and 190 F. Then continue to heat and cook at this temperature for 5 minutes, stirring constantly.
Remove the milk and brown sugar mixture from the heat and allow it to cool 5 minutes.
In a medium non-reactive bowl whisk together the egg yolks, salt and 1/4 cup granulated sugar until foamy and slightly thickened. Slowly temper the eggs by drizzling spoonfuls of the hot milk mixture into the eggs while whisking constantly. Once about half the milk is whisked into the eggs, pour the egg and milk mixture into the remaining hot milk mixture and stir until well blended. Return the pan to the stove and heat on medium. Stir constantly with a wooden spoon until the mixture reaches 185 F on an instant-read thermometer or is thick enough to cot the back of the spoon. Make sure the mixture does not boil.
Add the canned pumpkin, cinnamon, ginger, nutmeg and allspice to the hot milk/egg mixture. Carefully emulsify the mixture with a stick or hand blender or regular blender.
Pour the 1 cup of heavy cream into a clean large stainless-steel or glass bowl set over an ice bath. Pour the pumpkin mixture into the cream and add the vanilla and bourbon. Whisk until fully incorporated. Stir occasionally, about every 5 minutes or so, until the mixture has fully cooled. Remove the mixture from the ice bath and dry off the bottom of the bowl if necessary.
Cover the gelato with plastic wrap and chill in the refrigerator overnight or for at least 8 hours.
When ready prepare the gelato, use your ice cream maker and follow manufacturer instructions for processing ice cream. Store the frozen gelato in an airtight container until ready to serve.
If you prefer a harder frozen gelato, omit the bourbon.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!