Ingredients

• 1 cup sugar
• ¼ cup water
• 300 ml bottle cream
• 1½ cups milk
• 7 egg yolks
• 1 cup thick pumpkin puree
• ¼-½ teaspoon mixed spice

Method

1. Put the sugar and water into a heavy based saucepan. Bring slowly to the boil, stirring until the sugar has dissolved. Cook until the syrup turns a deep caramel colour.
2. Heat the cream and milk to boiling point and stir into the caramel. Stir well to combine but do not boil. Set aside.
3. Beat the egg yolks until thick and blend into the pumpkin puree and mixed spice. Stir in the caramel. Transfer the mixture to the top of a double saucepan and cook over a moderate heat until custard coasts the back of a spoon. Remove from the heat and cover with a piece of waxed paper until cool.
4. Turn into a freezer tray and freeze until firm. Remove mixture from freezer and put into a mixing bowl and beat until smooth and light. Return to the freezer until firm. Repeat beating process. Freeze until solid.