Spiced pumpkin gelato

Spiced pumpkin gelato

Gelato alla zucca speziata

By
From
PIDAPIPÓ
Makes
1 kg

We tend not to think of pumpkin as a dessert ingredient in Australia but it actually works really well. This is a great option for those who prefer more savoury flavours.

Ingredients

Quantity Ingredient
375g butternut pumpkin, cut into rough chunks
80g caster sugar
50g dextrose
10g skim milk powder
3g carob bean powder
415g milk
100ml pouring cream
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom

Method

  1. Add the butternut pumpkin to a saucepan of boiling water and cook for 15–20 minutes until tender. Drain and set aside to cool.
  2. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  3. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  4. Add the milk, cream, allspice and cardamom to a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C.
  5. Remove from the heat, add the pumpkin and blend with a hand‑held blender until smooth, then pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  6. Turn on your gelato maker so it begins the freezing process.
  7. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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