Ingredients
Scale
2 cups pumpkin purée (or 1 15-ounce can)
2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup brown sugar, packed
Instructions
- In a large bowl, mix pumpkin purée and pie spice mix and stir well. Set aside.
- Combine the milk and brown sugar in a medium saucepan. Put on the stove over medium heat and warm until tiny bubbles start to form around the edges. Be sure not to boil; turn down to low heat if necessary.
- Whisk well until the sugar is dissolved and fully incorporated. Remove the mixture from heat and add the heavy cream and vanilla.
- Add the milk mixture to the pumpkin mixture and stir until well combined.
- Cover with a lid or plastic wrap and refrigerate for about 2-3 hours, until the mixture is well chilled.
- Once the gelato mixture is cool, pour it into the ice cream maker bowl and churn your gelato according to the manufacturer’s instructions.
- When the ice cream machine is finished, transfer the pumpkin gelato to an airtight container and freeze it for a few hours or until it’s your desired consistency. Gelato can also be served straight out of the ice cream churn.
- Dish it up and enjoy!