Pumpkin Gelato with Candied Ginger and Dark Chocolate.
I have a perfectly good reason for serving you ice cream in chilly weather.
Because it’s today. It’s THIS ice cream (technically gelato?). And it’s way too incredible to keep from you for one more millisecond. I find that to be reason enough.
Ohhhh and today I turn 32. How.is.that.possible. I feel ancient.
[Sidebar: I had to have a 5 minute mental conversation with myself about my real age because I forgot it. For real.]
I don’t feel 32. I certainly don’t act 32. We can all agree that I don’t speak or write like I’m 32. Whatsoever.
I have decided that 32 is harder than 31 or 30 was. And I never ever think about age. I forget how old I am and that I’m not eternally like 26. Because, like… aren’t I? Maybe it’s because I have a human being karate chopping my ribs that will soon escape and change my life. Maaaaybe I’m just looking for other distracting things to engage me from this omggiganticlifechange that is what seems like minutes away.
I should probably stop saying OMG. I get it. I know.
I’ve learned that (you’ve told me), but refused to listen.
I’ve also learned that you really don’t know anything about anything ever. Or at least I don’t know anything about anything ever. Like 20 years ago I told my mom “I will never have my first baby at 32 like you did. !!!!!” Ha. HAHAHAHAHA.
Well. That’s happening.
Also, you’re never too old for grilled cheese with ketchup. And sprinkles. But not together. Just in general.
Or… maybe… together? A 32-year old definitely can’t be the one to come up with that. I shall teach my child and it can be their legacy.
(Oh and not Frozen either. Never too old for Frozen. Like a Frozen marathon. Frozen soundtrack. Frozen Halloween costume. Frozen birthday partay.
Forget that last part.)
This recipe perfectly represents what’s going on in my brain at the moment: scattered thoughts and slightly repetitive EVERYTHING mixed with lots of really good stuff and things that may or may not go together. Because how is a control freak supposed to deal with a completely uncontrollable situation? Oh yeah, that’s something else I’ve learned in the last three months of working on my 32nd second. LET IT GO!
Any pun intended.
Now, it IS my first pumpkin recipe of the season which in millennial speak (read: Starbucks’ determination of the universe) is gigantic for November 7th. BUT. It is nearly similar to a recipe I shared on November 7th of last year.
Err, not really identical, but still involving of pumpkin ice cream.
I didn’t even realize it either. See! I’m all over the place.
I’d like to think that this gelato is slightly classier than last year’s trashed up version, which maybe means I’ve grown up a bit and developed a slightly less trashy, more sophisticated palate?
Or not. I secretly kind of hope not.
I don’t know though. Gelato seems a bit more high brow than ice cream, no? That’s why I went in search of a recipe, to make myself seem more mature.
Is it working? I’m sure it is.
I can tell you one thing: I’m completely insane over this gelato. And I’m not even into pumpkin stuff these days, you know this. But THIS GELATO. Gah. It’s the ice cream I’ve been eating out of my fridge late at night before bed. Huge spoon and all. It’s too much to handle. It’s full of ridiculously happy feelings.
The consistency is creamy perfection. The flavor is like pumpkin pie but better, but also kind of indescribable. A very delicious, authentic pumpkin. As in, not candle flavored. This is important!
The candied ginger adds SO much. It’s chewy but a little crunchy at times and can give off an unexpected but welcome hint of spice. The chocolate is just chocolate and therefore is life.
It’s already making 32 the best year ever.
Pumpkin Gelato with Candied Ginger and Dark Chocolate
- 2 cups whole milk
- 2 cups cold heavy cream
- 2/3 cup granulated sugar
- 1/2 cup light corn syrup
- 3 tablespoons maple syrup
- 3 tablespoons black strap molasses
- 1 1/2 tablespoons freshly grated ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 tablespoons vanilla bean paste
- 6 large egg yolks
- 2/3 cup pumpkin puree
- 1/3 cup chopped candied ginger
- 6 ounces dark chocolate, chopped
- Add the milk, 1 cup heavy cream, 1/3 cup sugar, corn syrup, maple syrup, molasses, ginger, cinnamon, nutmeg, salt and vanilla bean paste to a saucepan over medium-low heat. Stir occasionally until warmed through – but don’t let the sides bubble up.
- In a large bowl, whisk together the yolks and remaining 1/2 cup sugar until smooth. Add in a few spoonfuls of the warm milk mixture while whisking constantly to temper the egg yolks. Once the egg yolks are slightly warmed from the milk, slowly pour the egg mixture into the milk saucepan while whisking constantly. Fit the saucepan with a candy thermometer and cook the custard over medium-low heat until it reaches 170 degrees F while continuing to stir.
- Once the mixture has reached 170 degrees F, pour it through a fine mesh sieve into a large bowl. Add the remaining 1 cup of heavy cream and the pumpkin puree, stirring until combined and smooth. Place the bowl in a large bowl filled with ice water, and continue to stir until the custard cools down. Once it has cooled, cover the bowl with plastic wrap and place it in the fridge for 4 to 6 hours or even overnight.
- Remove the custard base from the fridge and churn according to your ice cream maker directions. I use the attachment on my kitchenaid mixer and churn for about 25 minutes. After 25 minutes, I stir in the candied ginger and dark chocolate. Spoon the custard into a freezer-safe container and cover with plastic wrap. Freeze for 4 to 6 hours before serving.
Only way it could be better is to be covered in GLITTER. Never too old for that.