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Sunday 26 October 2014

Pumpkin Spice Ice Cream!


As it is now well and truly Autumn, the time with warm spice and root vegetables is hereeeee. Despite that, I am still in the mood for some of the more summery food such as Ice Cream, so what do you think I did?


You guessed it, merged the flavours of autumn into an ice-cream. Now I know, the concept of pumpkin in ice cream does sound a bit odd buttt if you like the Starbucks pumpkin spice latte you will love this recipe!


Also it is a really easy no churn ice cream recipe so anyone can do it!


Pumpkin Spice Ice-Cream:
Ingredients:
150ml Condensed Milk
300ml Whipping Cream
25g Brown Sugar
1 Edible Pumpkin
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
1/2 Tsp Ground Nutmeg

Method:
1. Remove the stalk from the pumpkin and cut into quarters. Put onto a baking tray skin side down with a little water and bake at gas mark 6 for 1 hour.
2. Leave to cool a little and then remove the skin and seeds from the cooked pumpkin.Put into a food processor till smooth then leave to cool completely in the fridge.
3. Whip the cream until stiff peaks form.
4. Stir the condensed milk into the whipped cream.
5. Add the pureed pumpkin, sugar and spices. Stir till well combined.
6. Pour into a freezable dish and cover with clingfilm
7. Put into the freezer for 3 hours, whisking the ice cream vigorously every half an hour to stop ice build up.
8. Leave in the freezer to set overnight.



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