I’ve finished my eight weeks of pottery class.  This was my last project.  What is it, you ask?

It’s a gelato chair.

Pumpkin Gelato with Candied Pecans and Salted Caramel Swirl

2 c.         Whole Milk

Pinch      Salt

½ c.        Brown sugar

¼ c.        granulated sugar

½ t.         cinnamon

¼ t.         nutmeg, freshly ground

¼ t.         ginger

4              large egg yolks

1 c.         heavy cream

½ t.         vanilla extract

¾ c.        Canned Pumpkin**

1 c.         candied pecans, chopped (I made my own)

Salted Caramel (I used David Lebovitz’s Salted Butter Caramel Sauce)

Heat milk, salt and brown sugar.  Whisk yolks with granulated sugar and spices.  Temper yolks.  Heat yolk and milk mixture until it turns into custard that coats the back of a wooden spoon.  Emulsify custard and pour through sieve into heavy cream set over ice water.  Add vanilla and pumpkin and cool.  Refrigerate overnight.  Make gelato following ice cream maker’s instructions.  Add pecans during last 2 minutes.  Layer gelato with salted caramel and freeze.

** In my first version of the gelato base, I used roasted fresh pumpkin.  The flavor didn’t come out pumpkin-y enough so I remade it with the canned pumpkin which gave it a most recongnizable pumkin taste.