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1
Combine apple, brown sugar, and lemon juice in a saucepan. Stirring to dissolve the sugar, cook over moderate heat until the apples are tender. Transfer to a food processor or blender and puree. Strain the mixture and let cool.
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2
In another saucepan, combine milk, cream, cinnamon stick, and granulated sugar. Cook over medium-low heat, stirring to dissolve the sugar.
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3
In a medium bowl, whisk egg yolks. Whisking constantly, slowly pour a 1/2 cup of the hot cream mixture into the bowl to temper the yolks. Continue with another 1/2 cup of the cream mixture.
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4
Pour the yolk-cream mixture into the saucepan and cook over medium-low heat, stirring frequently, until the mixture thickens and coats the back of the spoon. Remove from the heat and strain into a bowl. Stir in the honey and let the bowl chill in an ice bath.
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5
When cold, combine the cream with the apple puree. Churn and freeze in an ice cream maker per manufacturer's directions.
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6
Heat oven to 350F. Place pumpkin in a large baking dish and cover tightly with foil. Roast for 45 minutes or until flesh is tender. Let cool and scrape out flesh into a food processor or blender. Puree and strain in fine-mesh sieve for 20 minutes, pressing to remove liquid. Place one cup of the strained pumpkin puree in a large bowl.
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7
Combine pumpkin puree with honey, ginger, cinnamon, curry powder, allspice, and clove. Stir to combine and set aside. Line a 9X5X3-inch loaf pan (or similarly sized pan) with plastic wrap.
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8
In heavy saucepan, combine granulated sugar, water, and corn syrup. Cook over low heat until sugar dissolves and then increase heat to a boil and cook for about 10 minutes.
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9
Using an electric mixer, beat the egg whites to soft peaks. With machine running, slowly add the hot syrup to the egg whites and continue beating for about 7 minutes or until the mixture is cool.
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10
Fold 1/3 of the egg white mixture into the pumpkin mixture and then continue with the rest of the egg white mixture. Pour into the prepared loaf pan and place in freezer for at least eight hours.
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11
In large saucepan, combine cranberries, molasses, and maple syrup. Cook over medium heat until the cranberries pop and become very soft, about 20-25 minutes. Remove from heat and stir in the lemon zest. Transfer to a food processor or blender and puree. Line a fine-mesh sieve with cheesecloth and strain the cranberry sauce into a bowl, pressing on the solids. There should be about 1 1/2 cups of cranberry sauce.
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12
To serve, remove pumpkin semifreddo from pan and slice into 10 pieces. Place slice on plate, top with a scoop of apple gelato, and pour the cranberry-molasses sauce on top.
