Pumpkin-Ginger Gelato (non-dairy)

This non-dairy Pumpkin Gelato recipe is the result of my daughter requesting ice cream while on a gluten & dairy free diet.  The diet was discontinued a couple weeks ago, but we have kept some of the changes, including primarily using almond milk rather than dairy.   I don’t use my ice cream machine as often as I should, partially because due to the fact that it is stored in a cabinet in my basement… out of sight is out of mind.

The addition of ginger gives this pumpkin gelato a little kick, added since I am a fan of ginger ice cream, from my days working at a sushi bar.

5.0 from 2 reviews

Pumpkin-Ginger Gelato (non-dairy)

 

Author: Robin Gagnon

Recipe type: dessert

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

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Ingredients

• 2 cups unsweetened almond milk (use regular milk if you prefer)
• ¾ cup sugar
• 1 tsp fresh grated ginger
• 1 tsp vanilla
• ¼ tsp Kosher salt
• ½ tsp cinnamon
• 3 egg yolks
• 1 cup canned pumpkin
• 1 tbs maple syrup

Instructions

1. Put milk, sugar, ginger, vanilla, salt & cinnamon in sauce pan over medium heat until it reaches a slight boil and sugar is melted. (Stir frequently.)
2. Whisk the egg yolks in a bowl. Add a little of the hot milk mixture, and mix to temper the eggs, then add them to pan. Keep whisking.
3. Add pumpkin & maple syrup. Stir until evenly distributed, then take off burner to cool. Place in bowl and refrigerate, if time is an issue.
4. Once the mix is cooled to room temperature, place in ice cream machine. Freeze and churn according to manufacturer directions.

3.1.09