Brandy Pumpkin Ice Cream


Makes 1 litre


  • 125g pumpkin puree (canned)
  • 150 ml condensed milk
  • 300 ml double cream
  • 1 tsp freshly grated nutmeg
  • 3 tbsp brandy


  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. (With heavy-cream, whisk your heavy-cream in a separate bowl until it reaches soft peaks, then whisk in the condensed milkmixture and continue whisking until thickened.
  3. Grate the nutmeg over the ice cream and whisk in the brandy as you pour it in a slow trickle.
  4. Place into an airtight container or containers and freeze overnight. Take it out of the freezer for 10 minutes to soften before serving.

Nutritional Info:

Special Diets:

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