Pumpkin Gelato
"This is like an ice cream version of pumpkin pie, but lighter. No eggs are required, and you can use low-fat milk. The important thing to remember here is that if you use fresh pumpkin for the purée, it must be roasted until very soft in order for the purée to be extremely fine. Featured in: Pumpkin: The Flavor Of Late Fall...."
INGREDIENTS
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1 quart low-fat milk
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1/2 cup unrefined brown (turbinado) sugar
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1/4 cup honey
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1 1/4 cups very finely blended pumpkin purée, canned or made from 1 1/4 pounds fresh (see below)
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon freshly grated nutmeg
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Pinch of ground cloves (less than 1/8 teaspoon)
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1 teaspoon vanilla extract
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