Ingredients:
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
Instructions:
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