Friday, November 16, 2012
Vegan Month of Food came to a close about two weeks ago, and I've been biting my nails--which is distinctively not vegan--about coming out of the omnivore closet. I am not a vegan. I tried the lifestyle for several weeks, but the truth is, I feel better when I eat a more varied, whole-foods diet. So, there. I said it.
Time to get to the food, which is why we're all here right? I made this pumpkin pie gelato a few days ago and have been in autumnal heaven ever since. It is everything wonderful about fall and Thanksgiving blended into a creamy, frozen custard. If you have the time and the inclination for culinary cuteness, consider hollowing out mini pumpkins to serve.
yields about 2 pints
2 cups whole milk
1 cup heavy cream
5 egg yolks
1 cup brown sugar
1 teaspoon vanilla
1 cup pumpkin, cooked and pureed
1/2 teaspoon of each allspice, cinnamon, ginger
1/2 clove nutmeg, freshly grated
Heat the milk and cream over medium-low heat in a heavy saucepan until it almost simmers. Remove from heat.
In a separate bowl, beat the egg yolks, sugar and vanilla until they're pale and creamy. Of course, it won't be as pale as if you're using white sugar, but it will lighten slightly.
Temper the egg mixture by pouring about half a cup of the hot milk mixture in a thin, steady stream into the bowl, whisking as you do. Finish incorporating both the egg and milk mixtures and transfer back to the heavy saucepan. Cook over medium-low heat until the custard thickens somewhat and can coat the back of a spoon.
Fold in the pumpkin and spices and transfer to a bowl to cool in your refrigerator. When chilled, transfer to your ice cream maker and follow the manufacturer's instructions.