youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

No-Churn Brandied Pumpkin Ice Cream

by . Featured in SIMPLY NIGELLA
Print me

Introduction

I have made no-churn ice creams ever since How To Eat, but it’s fair to say that the One-Step No-Churn Coffee Ice Cream in Nigellissima marked the beginning of my flirtation with condensed milk as a simplifying ingredient in lazy ice-cream making. There are people too pure for this kind of dalliance but, while I respect them, I am not among them.

The genesis of this particular recipe is the Pumpkin Bundt Cake or, rather, the fact that having made it, I had a small amount of pumpkin purée left over. I paired it with half a tin of condensed milk, added cream, fresh nutmeg and a splosh or two of brandy and, eccoci, a gorgeously spiced and – strange though it sounds – warm-flavoured ice cream. Eat it with the Cider and 5-Spice Bundt Cake, or be radical, and cast it in the role of brandy butter alongside your pudding this Christmas. Those who celebrate Thanksgiving should need little encouragement to bring it out alongside a warm apple or, obviously, pumpkin pie, and it is a damn fine accompaniment to pecan pie, too.

For US cup measures, use the toggle at the top of the ingredients list.

I have made no-churn ice creams ever since How To Eat, but it’s fair to say that the One-Step No-Churn Coffee Ice Cream in Nigellissima marked the beginning of my flirtation with condensed milk as a simplifying ingredient in lazy ice-cream making. There are people too pure for this kind of dalliance but, while I respect them, I am not among them.

The genesis of this particular recipe is the Pumpkin Bundt Cake or, rather, the fact that having made it, I had a small amount of pumpkin purée left over. I paired it with half a tin of condensed milk, added cream, fresh nutmeg and a splosh or two of brandy and, eccoci, a gorgeously spiced and – strange though it sounds – warm-flavoured ice cream. Eat it with the Cider and 5-Spice Bundt Cake, or be radical, and cast it in the role of brandy butter alongside your pudding this Christmas. Those who celebrate Thanksgiving should need little encouragement to bring it out alongside a warm apple or, obviously, pumpkin pie, and it is a damn fine accompaniment to pecan pie, too.

For US cup measures, use the toggle at the top of the ingredients list.

No-Churn Brandied Pumpkin Ice Cream
Photo by Keiko Oikawa

Ingredients

Makes: approx. 1 litre/quart

Metric Cups
  • 125 grams pumpkin puree (from a can)
  • 150 millilitres condensed milk
  • 300 millilitres double cream
  • 1 teaspoon freshly grated nutmeg
  • 3 tablespoons brandy
  • ½ cup pumpkin puree (from a can)
  • ⅔ cup sweetened condensed milk
  • 1¼ cups heavy cream
  • 1 teaspoon freshly grated nutmeg
  • 3 tablespoons brandy

Method

You will need: 2 x 500ml/2 cup empty ice-cream tubs or airtight containers (or 1 x 1 litre/quart tub or airtight container).

  1. Combine the pumpkin purée and condensed milk in a bowl, and stir to mix.
  2. Add the cream and whisk until it begins to thicken. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the condensed milk mixture and continue whisking until thick again.)
  3. Grate the nutmeg over the ice cream and whisk in the brandy as you pour it in a slow trickle.
  4. Decant into your airtight container or containers and freeze overnight. Take it out of the freezer for 10 minutes to soften before serving.

MAKE AHEAD NOTE: The ice cream can be made and frozen up to 1 week ahead.

STORE NOTE: Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month

You will need: 2 x 500ml/2 cup empty ice-cream tubs or airtight containers (or 1 x 1 litre/quart tub or airtight container).

  1. Combine the pumpkin purée and sweetened condensed milk in a bowl, and stir to mix.
  2. Add the cream and whisk until it begins to thicken. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the sweetened condensed milk mixture and continue whisking until thick again.)
  3. Grate the nutmeg over the ice cream and whisk in the brandy as you pour it in a slow trickle.
  4. Decant into your airtight container or containers and freeze overnight. Take it out of the freezer for 10 minutes to soften before serving.

MAKE AHEAD NOTE: The ice cream can be made and frozen up to 1 week ahead.

STORE NOTE: Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month

Tell us what you think

What 1 Other has said

  • Just made this! Took the left over bits of pumpkin (mouth and eyes etc) and cooked them in a bit of water and unsalted butter. Mashed / pureed the mix. Followed recipe with a couple of tweaks - used half the can as 397g, added a good splash of pumpkin oil (green and delish), about 1/2 tsp of ground cinnamon and used Frangelico and not brandy. All mixed up OK but it takes longer than you may think! Tastes great but will be better once frozen up.

    Posted by NigellaPleaseComeDineWithMe on 4th November 2015
Show more comments