Pumpkin and Spice Milkshake

August 31, 2020

Print Recipe

Ingredients:

1 small pumpkin

1 small can of condensed milk

¼ nutmeg

½ cinnamon

¼ allspice

1 tsp vanilla extract

1 cup milk

1 quart vanilla ice cream

Directions:

Split the pumpkin in half and scoop out the seeds. Roast in the oven openside down at 350 until the flesh becomes soft. Scoop the soft flesh from the pumpkin skin. Mash up and larger pieces.

In a small sauce pan on medium heat. Combine all the ingredients except the ice cream in the pan. Stirring constantly, cook until the mix starts to simmer. Remove from the heat and refrigerate until completely cooled.

In a blender or food processor, combine the pumpkin mix and the ice cream. Blend until smooth and enjoy.

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.

get to know chef ben