RecipesDesserts And Puddings

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.

Pumpkin and rose Ice-Cream sandwiches Recipe with candied pecans
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Ingredients

For the recipe:
  • 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

An autumnal twist on a classic ice-cream sandwich – another great recipe from Devilled Egg online cookery school featuring Steenbergs Organic Rose Water.

Method

01
Heat the cream with the coconut, cinnamon and rose water until a few bubbles are released
02
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
03
Pour the creamy mixture back into the pan and gently heat up
04
Keep on a moderate heat and keep stirring with a spoon
05
Take of the heat when the mixture coats a back of the spoon
06
Stir in the honey and pumpkin
07
Leave to cool completely
08
Stir the candied pecans and cranberries through
09
Pour into a container and freeze overnight
10
Assemble with shortbreads and drizzle with chocolate