No-Churn Brandied Pumpkin Ice Cream (2024)

I have made no-churn ice creams ever since How To Eat, but it’s fair to say that the One-Step No-Churn Coffee Ice Cream in Nigellissima marked the beginning of my flirtation with condensed milk as a simplifying ingredient in lazy ice-cream making. There are people too pure for this kind of dalliance but, while I respect them, I am not among them.

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 and, eccoci, a gorgeously spiced and — strange though it sounds — warm-flavoured ice cream. Eat it with 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.

I have made no-churn ice creams ever since How To Eat, but it’s fair to say that the One-Step No-Churn Coffee Ice Cream in Nigellissima marked the beginning of my flirtation with condensed milk as a simplifying ingredient in lazy ice-cream making. There are people too pure for this kind of dalliance but, while I respect them, I am not among them.

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 and, eccoci, a gorgeously spiced and — strange though it sounds — warm-flavoured ice cream. Eat it with 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.

As featured in

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  SIMPLY NIGELLA

  2015

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).

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. (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.)
3. Grate the nutmeg over the ice cream and whisk in the brandy as you pour it in a slow trickle.
4. 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).

1. Combine the pumpkin purée and sweetened condensed milk in a bowl, and stir to mix.
2. 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.)
3. Grate the nutmeg over the ice cream and whisk in the brandy as you pour it in a slow trickle.
4. Decant into your airtight container or containers and freeze overnight. Take it out of the freezer for 10 minutes to soften before serving.