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PUMPKIN WHISKEY GELATO

Pumpkin whiskey gelato is like a  frozen pumpkin pie without the crust.  A big hit of whiskey or bourbon makes it the perfect adult dessert. Canned or homemade pumpkin puree will work beautifully.  The canned will  create a traditional pumpkin pie flavor and the roasted puree a more savory gelato

Ingredients

PUMPKIN PUREE

  • 180g    pumpkin puree*
  •   60g    brown sugar
  •     1 tsp cinnamon
  •   1/2tsp allspice
  •   1/2tsp freshly ground nutmeg
  •   1/2tsp ground cloves

GELATO BASE

  • 178g   sugar
  •   20g   non-fat milk powder
  •     5g   tapioca starch
  • 632g   whole milk
  •   52g   heavy cream
  •   80g   egg yolks (approx 4)
  •   34g   light corn syrup
  • 1 tbsp  whiskey

Instructions

PUMPKIN PUREE

Drain liquid from the puree then push through a strainer to remove any lumps and stringy bits. Place puree in a small saucepan with the brown sugar and spices.  Cook over medium-low heat until the puree simmers and the sugar dissolves completely.  Set aside.

PREP

Make an ice bath – place a few ice cubes and a few cups of water in a large bowl.  Set aside. Have a clean bowl or container and a fine mesh strainer standing by.

MIX

Mix sugar, non-fat milk powder, and tapioca starch. In a separate bowl combine milk and cream.  Whisk in the dry ingredients.  Add corn syrup and continue whisking until there are no lumps.

COOK

Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes.  Do not let it come to a boil.  Keep stirring the mixture while it cooks.  In the last few minutes stir without stopping as the mixture begins to thicken.

Once it’s thick enough to coat the back of a wooden spoon, pour it through a fine mesh strainer into the bowl that is standing by.   Using an immersion blender (or regular blender) thoroughly incorporate the pumpkin puree and whiskey.

Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into the ice bath.

CURE

After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.

PROCESS

Give the gelato a quick stir with an immersion blender or whisk then process in an ice-cream maker according to the manufacturer’s instructions.  The gelato is finished when it is the consistency of soft serve ice cream (about 20-30 minutes) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)

Notes

If you are using canned puree make sure it is 100% pumpkin with nothing added. To make your own:  Split a sugar pumpkin into quarters and scrape out the seeds.  Coat very lightly with canola oil and roast at 350 for about 45 minutes until soft.   Scrape the flesh off the peel and pulverize in a food processor. For a more pumpkin orange color substitute an equal amount of white sugar for the brown.