Pumpkin Ice Cream

Name: Pumpkin Ice Cream
Yield: Makes 1 litre (35 fl oz/4 cups)
Ingredients: 10 g (⅓ oz) ground cinnamon; 60 g (2¼ oz) egg yolk (about 4 eggs); 80 ml (2½ fl oz/⅓ cup) pouring (single) cream; 300 g (10½ oz) jap pumpkin (winter squash), unpeeled and seeds removed; 380 ml (2½ fl oz) milk; 140 g (5 oz) caster (superfine) sugar

Preparation info

Makes
1 litre

Difficulty
Medium

Appears in

Bentley

By Brent Savage

Published 2010

About

Ingredients

300 g (10½ oz) jap pumpkin (winter squash), unpeeled and seeds removed
60 g (

Dessert
Gluten-free
Ice cream
Vegetarian

Method

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 a