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Bev's Vanilla Pumpkin Gelato

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: Makes 1 quart
When I found this recipe on Vanilla.com's website (you must go to their site, they have wonderful vanilla, wonderful products), I thought to myself, "well, gelato or ice cream wouldn't be my first choice as an autumn or winter dessert", but then I thought it would make a great addition to any holiday dessert menu, so here's Bev Shaffer's recipe for creamy vanilla pumpkin gelato. Try it and let me know how you liked it.

You can find Bev Shaffer and John Shaffer's cookbook "No Reservations Required" at Amazon.com. Great recipes!

1 quart best quality vanilla ice cream
1-1/2 to 2 cups pumpkin puree
1-1/2 teaspoons ground cinnamon
pinch of ground cloves
pinch of ground ginger
pinch of ground allspice
1 tablespoon pure vanilla extract

1. Let the ice cream soften slightly at room temperature for 10 to 15 minutes. Transfer to a bowl.

2. With an electric mixer, beat ice cream just until creamy.

3. Add the pumpkin, spices and vanilla; blend on low speed until evenly distributed. Working quickly, scrape the ice cream into a freezer proof container. Cover.

4. Refreeze for at least 6 hours before serving.

Makes about 1 quart gelato.

Source: Vanilla.com
Date: October 5, 2006


Reviewer: Presutti
this is not gelato, its just ice cream, you should change the name

Reviewer: andrea
YUCK! We made this, and we wish we hadn't ruined our good vanilla ice cream. The pumpkin puree is meant to be cooked-- it tastes gritty and squashy in the ice cream. The ice cream loses its creamy texture from being partially melted.

Reviewer: SuperGood
I was looking for a pumpkin gelato recipe, you should change your title because this is not gelato. Also mixing something into store bought ice cream is hardly a recipe at all. I rate this super lame.


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