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.
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