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Pumpkin-Ginger Gelato (non-dairy)
A rich delicious non-dairy Pumpkin Ginger Gelato.
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Calories
245
kcal
Author
Robin Gagnon
Ingredients
2
cups
unsweetened almond milk
use regular milk if you prefer
¾
cup
sugar
1
teaspoon
fresh grated ginger
1
teaspoon
vanilla
¼
teaspoon
Kosher salt
½
teaspoon
cinnamon
3
egg yolks
1
cup
pumpkin puree
canned
1
tbs
maple syrup
Instructions
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.)
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.
Add pumpkin & maple syrup. Stir until evenly distributed, then take off burner to cool. Place in bowl and refrigerate, if time is an issue.
Once the mix is cooled to room temperature, place in ice cream machine. Freeze and churn according to manufacturer directions.
Nutrition
Calories:
245
kcal
|
Carbohydrates:
45
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
146
mg
|
Sodium:
318
mg
|
Potassium:
152
mg
|
Fiber:
2
g
|
Sugar:
40
g
|
Vitamin A:
9725
IU
|
Vitamin C:
2.6
mg
|
Calcium:
192
mg
|
Iron:
1.2
mg