Diana's Desserts - www.dianasdesserts.com
Bev's Vanilla Pumpkin Gelato
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.
Date: October 5, 2006