Pumpkin Gelato

• 1 quart low-fat milk
• 1/2 cup unrefined brown (turbinado) sugar
• 1/4 cup honey
• 1 1/4 cups very finely blended pumpkin puree, canned or made from 1 1/4 pounds fresh (see below)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves (less than 1/8 teaspoon)
• 1 teaspoon vanilla extract

1. Combine the milk, sugar and honey in a large saucepan, and bring to a simmer.
2. Remove from the heat, and stir until the sugar is completely dissolved.
3. Transfer to a bowl, and whisk in the remaining ingredients.
4. Allow to cool, then chill in the refrigerator.
5. Alternatively, set the bowl inside a bowl of ice water to chill quickly.
6. Place a bowl or a container in your freezer.
7. Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturers instructions.
8. Scrape into the chilled bowl, and freeze for at least two hours before serving.
9. If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.

milk, unrefined brown, honey, pumpkin puree, ground ginger, ground cinnamon, freshly grated nutmeg, ground, vanilla

Taken from cooking.nytimes.com/recipes/1013365 (may not work)