Zero-waste pumpkin ice cream (makes 10 servings)

600 g pumpkin pulp 600 ml double cream 500 ml whole milk

250 g Erythritol (replace with 220 g caster sugar)

6 egg yolks 1 tsp mixed spice 1 tsp cinnamon 1 tsp vanilla essence 1 tsp turmeric

1. wait Heat until the it pulp is all in soft a saucepan and squidgy. while stirring,

2. any Once big lumps) soft pass discard through the a leftover sieve (to pulp. remove

3. Add the cream, milk, egg yolks and Erythritol.

4. Add the mixed spices, cinnamon, vanilla and turmeric and slowly heat (try not to burn the mixture).

5. Heat up until over 75°C, if you do not have thermometer then heat until almost boiling.

6. Leave to cool.

7. Once cool add to ice cream maker – takes approximately 40-50 minutes.

8. If you do not have an ice cream maker we have two methods – the freezer-and-stir method or the in-a-bag-and-shake method.

9. In-the-freezer-and-stir – add ice cream to a basin and add to the freezer – after 40 minutes remove and vigorously stir, add back to the freezer and after 30 minutes remove and vigorously stir. Continue until your ice cream is frozen (2-3 hours).

10. In-a-bag-and-shake method, Add ice cream to a freezer bag (double bag it), then seal. Add ice cream bag to a basin of ice cubes with salt (approximately every 40 g of ice to 1 tbsp of salt).

The salt lowers the freezing point of the ice and can quickly freeze your ice cream, shake vigorously until your ice cream is frozen.

11. The more you shake or stir the mixture the smoother your ice cream.