• 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.