This simple recipe is a perfect way to celebrate the transition from summer to fall, bringing together cool ice cream and warm fall flavors. It is modified slightly from the original found in Simply Nigella.
1/2 cup canned pumpkin puree (not pumpkin pie filling)
2/3 cup sweetened condensed milk
1 1/4 cups heavy cream, well-chilled
1 teaspoon pumpkin pie spice
3 tablespoons brandy, to taste*
Place the pumpkin puree in a small bowl. Slowly add the sweetened condensed milk, gently whisking until everything is well-blended. Do not add all of the milk at once or the mixture will be lumpy.
In the bowl of a stand mixer, whisk the heavy cream until soft peaks form. Gently add the pumpkin mixture and whisk until the mixture thickens.
Sprinkle the pumpkin pie spice over the ice cream and slowly whisk in the brandy.
Spoon the ice cream into an air tight container and freeze for at least 6 hours or overnight.
Allow the ice cream to sit at room temperature for 10-15 minutes before serving.**
* The more brandy you add, the softer the ice cream will be. At a minimum it needs 2 tablespoons but 3 would be better.
** Letting the ice cream sit at room temperature is an important step. It needs to soften a bit to serve.
To enhance the pumpkin pie feeling, serve the ice cream with a sprinkling of graham cracker crumbs and a dollop of whipped cream.
- Prep Time: 10 minutes
- Inactive Time: 6 hours, 15 minutes
- Category: Ice Cream
- Cuisine: American
- Serving Size: 1/2 cup
- Calories: 224.10
- Sugar: 15.55 g.
- Sodium: 43.51 mg.
- Fat: 15.72 g.
- Saturated Fat: 10.01 g.
- Carbohydrates: 16.35 g.
- Fiber: 0.48 g.
- Protein: 3.27 g.
- Cholesterol: 50.74 g.
Keywords: pumpkin, brandy, Nigella Lawson