Pumpkin ice-cream is seasonal and deliciously creamy. The addition of crunchy nuts and shortbread turns this into a sophisticated dessert.

Ingredients

  • 450ml double cream
  • 1 tbl of desiccated coconut
  • Pinch of cinnamon
  • 1 teaspoon of rose water
  • 150g butternut squash, cooked and pureed
  • 4 egg yolks
  • 100g sugar
  • 2 tbl honey
  • Handful of dried cranberries 
  • 50g candied pecans 
  • Shortbread biscuits 
  • Chocolate sauce for drizzling 

Method

Heat the cream with the coconut, cinnamon and rose water until a few bubbles are released
Meanwhile, whisk the egg yolks with the sugar
Pour a little of the vanilla mixture into the yolks and whisk, add the rest of the cream and whisk
Pour the creamy mixture back into the pan and gently heat up
Keep on a moderate heat and keep stirring with a spoon
Take of the heat when the mixture coats a back of the spoon
Stir in the honey and pumpkin
Leave to cool completely
Stir the candied pecans and cranberries through
Pour into a container and freeze overnight
Assemble with shortbreads and drizzle with chocolate

Candied nuts

Shortbread