Salted Spiced Caramel Pumpkin Gelato is the essence of fall flavors. Even though it's fall, this frozen dessert will warm you with its comforting spices and pumpkin flavor.Makes 1 ¾ quarts
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.
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 ½ to 2 hours or until it's thoroughly chilled.
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.)
Notes
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!