Sharing Plate – Your Cooking Coach |

I impress myself sometimes when I come up with a great recipe. This is one of them. Yes, I know what you are thinking- she is not very modest. Well, I am my biggest critic and do know when something tastes really good.

Since I have discovered how to make gelato with corn starch, my imagination had been going crazy with all the different combinations I can do. 

As fall came our way, pumpkins were everywhere and I needed to come up with pumpkin recipes. I made the pumpkin chocolate bread- which is delicious- and I had leftover pumpkin puree to use up. I started thinking of making an ice cream or gelato with it. I thought of all the ingredients that go into a pumpkin pie and decided to mimic the flavors in the frozen dessert.

Well, the results were fabulous. The pumpkin puree enhanced the texture. There isn’t a lot of sugar and yet it has a lot of flavor. Creamy yet very light and delicious.

I served it with the apple crisp and the two flavors went fantastically well- really delicious. So, this is yet another dish for Thanksgiving…

• 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.