Friday Flowers: Trumpet Vines and Salted, Spiced Caramel Pumpkin Gelato

Salted Spiced Caramel Pumpkin GelatoAs a kid, I was always excited when October arrived, and a special, seasonal pumpkin ice-cream would arrive at our local Baskin-Robbins ice-cream store.

I thought it was so delicious.  And while I’m sure it still is, I’ve since learned a thing or two about cooking since then, and created my own — kicking it up about a hundred notches!

This is a gelato recipe.  Gelato is essentially Italy’s version of ice-cream, with a few differences.  I would be remiss if I didn’t briefly explain those differences.

Gelato has significantly less butterfat than ice-cream, no air is added to it, and it’s kept at a warmer freezing temperature than ice-cream.  These factors combined are what make gelato the dense, intense, rich creamy deliciousness that it is!

Trumpet Vines I’m all about flowers and fall flavors today! It’s Friday Flowers!

Aren’t these flowers “spicy looking?”  I love the deep orange, fall, caramel-y color.  To be honest, I’m not exactly sure this is a Trumpet Vine.  I did do my research, but after all I’m a trained chef, not a botanist! 😉  If you think they are something else, please let me know! Really!

And this dessert my friends, is the finale for your cozy weekend dinner menu.  Share it with friends and family!

P.S. Adding a green salad would be a nice touch.

Salted, Spiced Caramel Pumpkin Gelato
Makes 1-3/4 quarts
  • 2 cups whole milk
  • 2 cups heavy cream
  • ⅔ cup granulated sugar
  • 1 vanilla pod
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1-1/2 cups pumpkin purée
  • 1 cup Salted, Spiced Caramel Sauce, softened at room temperature (Get the Salted, Spiced Caramel Sauce recipe here.)
  1. In a medium saucepan, combine the milk, cream, and sugar. Split the vanilla pod vertically and use the dull side of a paring knife to scrape the beans into the milk mixture. Then add the emptied pods as well. Cook over medium heat, stirring until the sugar has dissolved, and tiny bubbles form along the edges of the pan. Remove from the heat and let it sit at room temperature for at least 15 minutes.
  2. In a small bowl, add the spices to the pumpkin purée, and gently whisk it into the milk mixture. Then pour into a plastic container or glass bowl, cover with plastic wrap and refrigerate for 1-1/2 to 2 hours or until it's thoroughly chilled.
  3. Remove the vanilla pod, add the caramel sauce and transfer to an ice cream maker and freeze according to the manufacturer's instructions. (Usually it will churn for about 20 minutes.)
You can also make plain pumpkin gelato and serve the Salted, Spiced Caramel Sauce warmed, on the side.

Do you know why I like to share flowers with you on Fridays? Find out here!

Cozy weekend dinner menu recap:
Roasted Butternut Squash Vegetarian Chili
Skillet Jalapeño Bacon Cornbread
Salted, Spiced Caramel Pumpkin Gelato


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  1. says

    I am pretty sure that plant is Pyrostegia. I don’t know the common name and don’t need too. But the distinction between ice cream and gelato. Now that interests me. GREG

  2. says

    We are not ready for fall yet in Texas, but we are out of the 3-digit temps. I will keep this in mind for late Oct or Nov. I can almost taste it thru my monitor. 🙂

  3. says

    And I loved Baskin Robbins growing up!! Did you know that John Robbins, heir to the BR throne is now vegan? He wrote a book called food revolution. interesting.

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