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. As 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!
And this pumpkin gelato is part of a cozy weekend dinner menu I created . . .
- Roasted Butternut Squash Vegetarian Chili
- Skillet Jalapeño Bacon Cornbread
- and of course, this Salted, Spiced Caramel Pumpkin Gelato
Adding this colorful citrus salad would be a lovely touch, too.
Share it with friends and family!
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 3/4 quarts
- 2 cups whole milk
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 1 vanilla pod
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 1/2 cups pumpkin purée
- 1 cup Salted Spiced Caramel Sauce (click here for the recipe) , softened at room temperature
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 1/2 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.)
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!