• 300 g (10½ oz) jap pumpkin (winter squash), unpeeled and seeds removed
• 60 g (2¼ oz) egg yolk (about 4 eggs)
• 140 g (5 oz) caster (superfine) sugar
• 380 ml (2½ fl oz) milk
• 80 ml (2½ fl oz/⅓ cup) pouring (single) cream
• 10 g (⅓ oz) ground cinnamon

Preheat the oven to 170°C (325°F/Gas 3). Place the pumpkin in a roasting tray and roast for 40 minutes or until tender. Remove from the oven and allow to cool. Remove and discard the skin. Place the flesh in an upright blender and blend until smooth. Set aside.

Place the egg yolk and sugar in the bowl of an electric mixer and whisk until thick and pale.

Place the milk, cream and cinnamon in a saucepan and bring to the boil. Pour over the egg yolk mixture, add the pumpkin purée and stir to combine well. Pass through a fine sieve, then chill over ice. Churn in an ice-cream machine according to the manufacturer’s instructions. Freeze until required.