Ingredients
8 eggs yolks (the whites can be used for meringues)
185g (6oz) caster sugar
375g (12oz) cooked pumpkin, mashed
375ml (12 fl oz) double cream, whipped
1tspn vanilla essence
1tspn ground cinnamon
1/2 tspn grated nutmeg
125g (4oz) pecan nuts, chopped
Method
1. Beat the egg yolks with the sugar in a bowl until thick and pale. Fold in the remaining ingredients, except the nuts. Pour into a loaf tin, cover with foil: freeze until slightly set.
2. Remove the mixture from the freezer and tip into a large bowl. Beat with an electric hand-held mixer until the ice crystals have broken up. Return to the loaf tin and partially freeze again. Beat the ice cream as before, then stir in the pecans.
3. Freeze until firm. soften in the refrigerator before serving.
Can serve 8 depending on your mood
( thanks to Mrs M for finding this gem )
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