PUMPKIN GELATO

Pumpkin Gelato image

This is like an ice cream version of pumpkin pie, but lighter. No eggs are required, and you can use low-fat milk. The important thing to remember here is that if you use fresh pumpkin for the purée, it must be roasted until very soft in order for the purée to be extremely fine.

Provided by Martha Rose Shulman

Categories ice creams and sorbets, dessert

Time 1h

Yield About five to six cups, serving 10

Number Of Ingredients 9

Ingredients

1 quart low-fat milk
1/2 cup unrefined brown (turbinado) sugar
1/4 cup honey
1 1/4 cups very finely blended pumpkin purée, canned or made from 1 1/4 pounds fresh (see below)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves (less than 1/8 teaspoon)
1 teaspoon vanilla extract

Steps:

Combine the milk, sugar and honey in a large saucepan, and bring to a simmer. Remove from the heat, and stir until the sugar is completely dissolved. Transfer to a bowl, and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator. Alternatively, set the bowl inside a bowl of ice water to chill quickly.
Place a bowl or a container in your freezer. Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturer's instructions. Scrape into the chilled bowl, and freeze for at least two hours before serving. If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 45 milligrams, Sugar 23 grams, TransFat 0 grams