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Bev's Vanilla Pumpkin Gelato

Servings: Makes 1 quart
Comments:
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.

Note:
You can find Bev Shaffer and John Shaffer's cookbook "No Reservations Required" at Amazon.com. Great recipes!


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