Celebrate autumn in every scoop with this velvety Pumpkin Ice Cream. Creamy milk and double cream are blended with pumpkin pulp and a touch of warming spices, then enriched with a hint of orange sauce for a zesty surprise in the centre. Perfectly piped into pumpkin shapes, dipped in vibrant orange coating, and served on a bed of dark blossom curls, this treat is as stunning to look at as it is delicious to eat. Ideal for a festive dessert or a playful seasonal twist on classic ice cream.

• 690 g whole milk
• 110 g double cream
• 55 g skimmed milk powder
• 110 g sucrose
• 30 g dextrose
• 5 g stabiliser (hot process)
• 100 g pumpkin pulp
• Nic Spicy Orange Sauce VIEW IN SHOP
• Stickaway White HD220130 VIEW IN SHOP
• Orange food colouring
• Stickaway White HD220130 VIEW IN SHOP

Method

1. Prepare your ice cream base by combining the milk, cream, skimmed milk powder, sugars, and stabiliser. 
2. Process the mixture according to your standard ice cream method.
3. If making pumpkin shapes, extract the mix at approx. –4°C and pipe into silicone moulds.
4. Inject a little Nic Spicy Orange Sauce into the centre, then pipe more mix on top to seal. Place in the blast freezer for 40–50 minutes.
5. Remove from the moulds and return to the blast freezer for 10 minutes.
6. Add orange food colouring to the Stickaway White until the desired shade is reached.
7. Insert cocktail sticks into the frozen pumpkins and dip them into the coloured coating. Allow to set.
8. Serve on a bed of dark blossom curls or chocolate soil for presentation.

Storage

• The prepared mix can be frozen for up to 3 months or stored in the fridge for up to 3 days.