Pumpkin Spice Eggnog Gelato

I don't care that this recipe is a little out of season because it is absolutely delicious.  If you love eggnog, I know you will enjoy this as well.

Pumpkin Spice Eggnog Gelato

Pumpkin Spice Eggnog Gelato

• 1 cup heavy cream
• 2 cups whole milk
• 3/4 cups sugar
• 4 egg yolks
• 1 tsp nutmeg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie extract 

Combine the cream, milk and half of the sugar in a medium saucepan over medium high heat.  Stir mixture until the sugar has dissolved and then heat without stirring until the milk begins to raise slightly or bubbles start to appear on the side of the pan. Do not bring to a boil. Remove the pan from the heat and let cool. In order to cool quickly, place the pan in a bowl full of ice water. The mixture will have cooled enough once you can comfortably dip your little finger in the liquid for ten seconds.

While the milk mixture is cooling, blend the egg yolks with the remaining sugar until they are fully integrated.  Blend the cooled milk mixture into the egg yolks little by little until they are fully mixed.  At this point, the mixture is essentially a very rich and heavy eggnog.  Pour the eggnog into a double boiler and heat until it is thick enough to coat the back of a spoon.  Note: If you do not have a double boiler, stir the eggnog constantly over medium to medium high heat until the eggnog thickens.  To avoid curdling of the eggs, never let the eggnog come to a boil.

Finally, stir in the nutmeg and flavor extracts. Let the eggnog chill in the refrigerator . When cool, pour the eggnog in an ice cream machine and run the machine for 20 to 25 minutes or until ready. Empty the gelato into a container, stir and then store in the freezer at least 3 hours.

Pumpkin Pie Eggnog Gelato

If the eggnog does not achieve a thick enough texture, the gelato may not freeze well and may melt quickly when removed from the ice cream maker.  In this case, stir the gelato well to integrate the frozen and melted gelato and then store in the freezer.  Stir the gelato several more times in the first three hours of being in the freezer.  This will mix in the melted eggnog and assure a smooth gelato texture throughout the batch.