No-Churn Brandied Pumpkin Pie Ice Cream
It's October and I'm officially embracing pumpkin, not PSL (which I've never understood), but actual pumpkin. And once again, Nigella Lawson delivers a simple recipe for a beautiful, no-churn ice cream that celebrates this autumn fruit.
'Tis the Season for Pumpkin and Spice
One thing I miss about living in the Northeast is the change of seasons and autumn was always my favorite. In Boston, as fall approached, there was a definite chill in the air, but even if I still lived in Boston, I would make this ice cream.
Pumpkins are one of the quintessential fruit of fall. By this time last year we harvested pumpkins from our garden in time for fall decorating and baking. Unfortunately, we were late getting pumpkin plants in the ground this year so we probably won't have pumpkins until closer to Thanksgiving. Although we won't have homemade pumpkin puree, never fear, I always have pumpkin puree in the freezer. It seems that most recipes don't use a full can of pumpkin, unless you are making a pumpkin pie, and it's easy to portion out the remainder to be used for future bakes and, in this case, ice cream.
|Pumpkins from our garden last year|
Nigella's No-Churn Ice Creams
Just like the no-churn ice creams I shared in the past (coffee and bourbon salted caramel), this ice cream base is a mixture of heavy cream and sweetened condensed milk. (Sweetened condensed milk is such a magical ingredient, but I digress.) The aeration doesn't come from an ice cream maker but from a mixer. I use a stand mixer but a hand held mixer would work just as well. In addition to the pumpkin, the ice cream is flavored with a little pumpkin pie spice and brandy. Five simple ingredients are all it takes.
The ice cream is flecked with bits of pumpkin and spices. It's smooth and creamy the way ice cream should be with a subtle pumpkin flavor that's not too sweet.