- 1/2 cup pumpkin puree
- ½ cup evaporated cane juice (sugar)
- ½ vanilla bean, split in half
- ¼ teaspoon ground cloves
- ½ cinnamon stick
- 2 cups whole milk
- 2 tablespoons corn starch
- 2 tablespoons whole milk to mix in the cornstarch
Ice cream maker
In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.
Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.
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Thanks for this recipe, Monica. I love all things pumpkin this time of year and look forward to trying it. One question: What kind of ice cream maker do you recommend? The Cuisinart on David L’s site seems not to be available. I have a tight budget.