Gelato vs. Ice Cream
I LOVE my compressor ice cream maker! No bowls to freeze or rock salt to deal with. Other great ice cream makers are the Cuisinart 1-1/2-Quart Ice Cream Maker (under $50) or the Electric Ice Cream Maker. (I have all 3 of these ice cream makers!) If you don’t have a maker, you can use this recipe for impressive ice cream without using a machine! (It really does work)!
For Dairy-Free: Use canned coconut milk for the milk and/or cream. I am sure true Italians wouldn’t call it gelato but I would still call it good!
Sweetener: I used Organic KAL Stevia to sweeten this Gelato for one batch and Organic Trader Joe’s Stevia for another batch. If using Organic Sweet Leaf Stevia, use 1/2 tsp. for this recipe. Everyone’s pallet will respond differently to the taste of stevia and the last thing you want to do is add too much and make your Gelato bitter. Remember, you can use ANY sweetener you choose in all of my recipes, especially this one. If you are using a granular sweetener like coconut sugar or xylitol, be sure to add it when the mixture is cooking so that it dissolves easily. Stevia is added at the very end because the sweetness of stevia can sometimes cook out.
Vegetable of choice: Don’t have butternut squash? Consider using cooked sweet potato or even cooked pumpkin. Cook these veggies in your slow cooker on high for 2 to 2-1/2 hours or until tender.
I hope you enjoy this summer treat! I will definitely be making this again in the fall for Thanksgiving using pumpkin! I say ice cream and gelato year round, let’s make a new trend!
1/2 cup servings
- 3 large pastured egg yolks
- 1/8 tsp. pink salt
- 2 cups full fat milk (cow's or coconut)*
- 1 cups heavy cream (or coconut milk)
- 2 tbsp. homemade vanilla extract
- 1/4 tsp. Organic KAL Stevia or 1/2 tsp. Organic Trader Joe's Stevia OR sweetener of choice, to taste (see notes above)
- 1 tbsp. raw honey (optional)
- 1-1/2 cup cooked and mashed butternut squash or pumpkin
- 1-1/2 tsp. ground cinnamon
- 1/4-1/2 tsp. freshly grated nutmeg (to taste)
- "Candied" Pecans (optional)
In a medium bowl, add egg yolks and salt. Whisk for about 1 minute or until thick. Set aside.
In a heavy bottomed sauce pan over medium heat, add milk. Warm milk to scalding (little bubbles will form on side of the pot). Temper the egg yolks by whisking 1/2 cup of the scaled milk into the egg yolks. Pour the egg and milk mixture back into the pot with the milk. Over medium-low heat stir egg and milk mixture until thickened. This should take about 8-10 minutes or until the mixture coats the back of a wooden spoon.
Once the mixture is thick, turn off the heat and whisk in the cream, vanilla and sweetener. Taste for sweetness and adjust if needed. Pour mixture into a bowl and refrigerate for 4-6 hours or overnight.
Once cooled, add the mashed butternut squash, cinnamon, and nutmeg. Use an immersion blender to make sure the gelato mixture is smooth (you could also use blender or food processor). Taste for sweetness again and adjust if needed. Pour the mixture into your ice cream or gelato maker and follow the manufacturer's instructions.
If using a regular ice cream maker, let the maker run until the gelato mixture starts to thicken but is not stiff. Transfer thickened mixture to freezer safe bowl with lid and freeze for 3-4 hours or until gelato sets up. If frozen overnight, leave hardened gelato at room temperature for 60 minutes (depending on the room temperature) or until itis softened enough to scoop.
Serve with "Candied" Pecans.
NOTE: Feel free to leave the mixture in your ice cream maker for the full time or until the mixture is very thick. This will be more like ice cream but still delicious!
- Nutrition: 100 Calories, 7.5 grams Fat, 7 grams Net Carbs, 3 grams Protein
- Nutrition is based on using cow's milk and cow's cream and does not include the "Candied" Nuts which are optional.