I have a perfectly good reason for serving ice cream in chilly weather.
Because it’s today. It’s THIS ice cream (technically gelato?), and it’s too good not to share immediately. That, to me, is reason enough.
Oh — today I turn 32. How is that possible? I feel ancient, and also not at all like I’m 32.
[Sidebar: I had to pause for five minutes to remember my real age because I literally forgot it.]
I don’t feel 32. I don’t act 32. I certainly don’t write like I’m 32. Somewhere between pregnancy brain and the fact that life is changing fast, I keep assuming I’m still 26. Maybe that’s because I have a tiny human karate-chopping my ribs who will show up and change everything. Or maybe I’m distracting myself from the massive life shift that seems only minutes away.
I should probably stop saying “OMG.” I know, I know — you’ve told me. I tried to listen and failed spectacularly.
I’ve also learned that you never really know what your life will look like. Twenty years ago I told my mom, “I will never have my first baby at 32 like you did!” Ha. That turned out to be wrong. So yes—this is happening.
Also: you’re never too old for grilled cheese with ketchup. Or for sprinkles. Maybe not together — or maybe together? A 32-year-old probably shouldn’t invent that combo, but I’ll teach it to my kid and let it be their legacy.
(And not to be dramatic, but I’m never too old for Frozen — marathon, soundtrack, costume, the whole thing. Never mind.)
This recipe captures my brain right now: scattered thoughts, a little repetition, and a mix of really lovely things that maybe shouldn’t go together but somehow do. How is a control freak supposed to deal with the uncontrollable? One thing I’ve learned recently: let it go.
This is my first pumpkin recipe of the season — significant in millennial terms (thanks, Starbucks). Coincidentally, I shared a pumpkin ice cream recipe on November 7 last year too. Not identical, but still pumpkin-centric. Clearly I’m consistent, if a bit all over the place.
I like to think this gelato is slightly more grown-up than last year’s skyline of sugary chaos, which might mean I’ve developed a less trashy, more refined palate. Or maybe not. I secretly hope not.
Gelato feels a touch more high-brow than ice cream, so I looked up a proper recipe to seem mature. Is it working? Maybe. I can tell you this: I am obsessed with this gelato. I’m not even really into pumpkin lately, but this is different — it’s the treat I sneak from the fridge late at night with a huge spoon. It’s decadent and joyful.
The texture is silky and perfectly creamy. The flavor is like pumpkin pie, only better — authentic pumpkin, not candle-scented. That matters. The candied ginger brings chew and a little crunch with a bright, warming spice. The dark chocolate is simply life-enhancing.
Pumpkin Gelato with Candied Ginger and Dark Chocolate
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Ingredients
- 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
Instructions
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Combine the milk, 1 cup of heavy cream, 1/3 cup sugar, corn syrup, maple syrup, molasses, grated ginger, cinnamon, nutmeg, salt and vanilla bean paste in a saucepan over medium-low heat. Warm gently, stirring occasionally, without letting it bubble up on the sides.
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In a large bowl, whisk the egg yolks with the remaining 1/2 cup sugar until smooth. Temper the yolks by adding a few spoonfuls of the warm milk mixture while whisking constantly. When the yolks are warmed, slowly pour them back into the saucepan, whisking continuously. Fit the pan with a candy thermometer and cook over medium-low, stirring, until the custard reaches 170°F (about 77°C).
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Strain the mixture through a fine-mesh sieve into a large bowl. Stir in the remaining 1 cup heavy cream and the pumpkin puree until smooth. Place the bowl in a larger bowl of ice water and stir until the custard cools. Cover with plastic wrap and refrigerate for 4 to 6 hours or overnight.
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Churn the chilled custard according to your ice cream maker’s instructions (about 25 minutes if using a stand mixer attachment). Stir in the candied ginger and chopped dark chocolate. Transfer to a freezer-safe container, press plastic wrap on the surface, and freeze for 4 to 6 hours before serving.
Notes
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The only thing that could make this better is a sprinkle of glitter. Never too old for that.