- 1 can of condensed milk
- 200g of your favourite pumpkin, cooked and pureed
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 500ml double cream
The Head Chef at Bridge of Orchy Hotel, David Hetherington, shares with us a delicious pumpkin and cinnamon ice cream recipe
We serve this great no churn ice cream at Bridge of Orchy Hotel in the autumn months when we get our hands on some outrageously good pumpkins. After all, they are great for eating as well as carving.
Pumpkins come in all shapes and sizes, colours vary from dark green, to yellow and obviously the classic ol’ jack o’ lantern variety. Pumpkins are naturally very sweet so lend themselves well to dessert items you might not always associate them with.
On our autumn menu, we actually pair this delicious ice cream with hot chocolate fondant and a hazelnut pumpkin seed brittle. It’s perfect and seasonal and also a great way to avoid any wastage by using up leftover pumpkin.
Enjoy a short break from the 5th to the 22nd of November at Bridge of Orchy, from £149 per night per room. Breakfast for two is included as well as a three-course dinner each night and early check-in options.
- Firstly, to make the ice cream base, mix the pumpkin puree with the cinnamon and allspice. This will help to make sure the spices are well combined into the mixture.
- Add in the condensed milk and then beat well to get rid of any lumps.
- Next, whip the double cream until stiff peaks form; this should take roughly 3 to 4 minutes.
- Fold the whipped cream into the ice cream base gently enough that you don’t knock all the air out but enough that it is all incorporated.
- Pour the mix into a freezer-safe container and top with a piece of well-fitting greaseproof paper to help prevent ice crystals forming.
- Place it in the freezer and freeze for at least 6 hours. Enjoy!
This recipe was supplied courtesy of David Hetherington, the Head Chef at Bridge of Orchy Hotel.
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