Vegetarian Gelato
Chicago Pumpkin Pie Gelato
A custard-style pumpkin pie gelato made with egg yolks, tinned pumpkin and spice.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 3 | 3 | large egg yolks | |
| 65 g | ⅓ cup | granulated sugar (or coconut sugar) | |
| 15 ml | 1 tbsp | light corn syrup | |
| 120 ml | ½ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| 120 g | ½ cup | tinned pumpkin purée | |
| 7.5 g | 1½ tsp | pumpkin pie spice | |
| 5 ml | 1 tsp | vanilla extract | |
| Mix-ins | |||
| 18 g | 2 tbsp | chocolate digestive biscuits bears | |
| mini marshmallows | |||
Ingredients
Mix-ins
Method
- Put the egg yolks, sugar and corn syrup in a small saucepan. Whisk until the sugar has dissolved.
- Add the double cream, milk, pumpkin purée and pumpkin pie spice and whisk until combined. Heat gently over a medium-low heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take the pan off the heat, stir in the vanilla extract, then pour through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the crushed digestive biscuits and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 325 kcal
- Fat
- 20 g
- of which saturates
- 12 g
- Carbohydrate
- 31 g
- of which sugars
- 26 g
- Fibre
- 1.9 g
- Protein
- 5.1 g
- Sodium
- 60 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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