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
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.
Hey you … I was almost on bugging you again … then saw this *smiles*
Hopes things have started to slow for you (though I think you said you would be busy until Nov. Ack!)
1) The pottery is sooooooo cool. I suspect eating gelato in a piece of potter you MADE makes it taste sooo much better. And…it’s ceramic…if you put it in the freezer…it can keep your gelato from melting longer too.
2) I thought it was funny how the fresh pumpkin was not pumpkiny emough … but understands that. When I have made pumpkin soup I worried how strong it would taste…but it doesn’t really….because it is fresh i bet!