Spiced Pumpkin Gelato
Inspired by techniques from NYT Cooking.
Pumpkin pie in gelato form: smooth pumpkin purée, brown sugar, honey and warm spices in an egg-free milk base.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- whisk
- silicone spatula
- fine sieve
- bowl set in iced water
- freezer container with lid
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 178 kcal |
| Protein | 3.5 g |
| Carbohydrate | 25.7 g |
| of which sugars | 21.1 g |
| of which free sugars | 15.3 g |
| Fat | 7.4 g |
| of which saturates | 4.5 g |
| Fibre | 1.4 g |
| Salt | 0.29 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 650 ml whole milk
- 100 ml double cream
- 90 g light brown sugar
- 42 g honey about 2 tbsp
- 20 g cornflour
- 1.5 g fine sea salt or table salt about ¼ tsp
Pumpkin
- 300 g smooth pumpkin purée (tinned or homemade)
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 1 pinch ground cloves
- 1 tsp vanilla
- 1
Slurry. Whisk the cornflour with 60 ml of the milk until smooth.
- 2
Simmer. Bring the rest of the milk, the cream, brown sugar, honey and salt to a simmer, whisk in the slurry and cook for 3 min, stirring, until it lightly coats the spatula.
- 3
Spice. Take off the heat and whisk in the pumpkin, spices and vanilla. For the smoothest texture, blend for 30 seconds.
- 4
Chill. Sieve into the bowl over iced water, stir until cool, then cover and chill for at least 4 h.
- 5
Churn. Churn for 20-25 min until thick.
- 6
Freeze. Pack into the container, cover the surface and freeze for at least 3 h. Leave in the fridge for 15 min before serving.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10-15 min in the fridge before scooping.
