No-Churn Brandied Pumpkin Ice Cream
by Nigella. Featured in SIMPLY NIGELLAIntroduction
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 to create, pretty well effortlessly, a gorgeously spiced and — strange though it sounds — warm-flavoured ice cream. Eat it with that Pumpkin Bundt, 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.
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 to create, pretty well effortlessly, a gorgeously spiced and — strange though it sounds — warm-flavoured ice cream. Eat it with that Pumpkin Bundt, 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.
Ingredients
Makes: approx. 1 litre/quart
- 125 grams pumpkin puree (from a can)
- 150 millilitres condensed milk
- 300 millilitres double cream
- 1 teaspoon freshly grated nutmeg
- 3 x 15ml tablespoons brandy
- ½ cup pumpkin puree (from a can)
- ⅔ cup sweetened condensed milk
- 1¼ cups heavy cream
- 1 teaspoon freshly grated nutmeg
- 3 x 15ml 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).
- Combine the pumpkin purée and condensed milk in a bowl, and stir to mix.
- 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.)
- Grate the nutmeg over the ice cream and whisk in the brandy as you pour it in a slow trickle.
- Decant into your airtight container or containers and freeze overnight. Take it out of the freezer for 10 minutes to soften before serving.
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).
- Combine the pumpkin purée and sweetened condensed milk in a bowl, and stir to mix.
- 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.)
- Grate the nutmeg over the ice cream and whisk in the brandy as you pour it in a slow trickle.
- Decant into your airtight container or containers and freeze overnight. Take it out of the freezer for 10 minutes to soften before serving.
Additional Information
MAKE AHEAD:
The ice cream can be made and frozen up to 1 week ahead.
STORE:
Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month.
MAKE AHEAD:
The ice cream can be made and frozen up to 1 week ahead.
STORE:
Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month.
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What 3 Others have said
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Posted by Odelle on 26th November 2022
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Posted by joshv41680 on 23rd September 2021
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Posted by NigellaPleaseComeDineWithMe on 4th November 2015
Show more commentsA lush pumpkin ice-cream I served it with Baileys Irish whiskey cream liqueur poured over it delicious! Or a rich caramel sauce or with plenty of fresh double cream poured over it the freshly grated nutmeg on top adds to the wonderful scrumptious flavored dessert makes a great alternative dessert to Christmas pudding after having a meal that I'm sure that you'll enjoy as much as I do sprinkle some flaked almonds, pecans or crushed up Nutella cookies over it for added crunch and texture to this dessert! I'm sure that you'll enjoy it as much as I do quick easy to make and freezes well prior to adding the nuts for a beautiful dessert! Enjoy!
This is lush! I used Calvados, instead of regular brandy, and the slight apple flavor really complimented the pumpkin and nutmeg. This ice cream pairs perfectly with the Pumpkin Bundt from “Simply” and is a star alongside the Maple Pecan Cake from “Kitchen.” A winner all around!
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.