An autumnal twist on a classic ice-cream sandwich - another great recipe from Devilled Egg online cookery school featuring Steenbergs Organic Rose Water.
Pumpkin and rose Ice-Cream sandwiches Recipe with candied pecans
Ice-cream sandwiches feel such a complete treat for everyone, this recipe has lots of great autumnal twists.
Ingredients
| 450ml | double cream |
| 1 tablespoon | desiccated coconut |
| Pinch | cinnamon |
| 1 teaspoon | Steenbergs organic 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
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