Cube the pumpkin and roasts for 15mins on 180°c

Remove the pumpkin from the oven and boil it for a quick 5mins.

Drain and puree the pumpkin and leave it on one side for later.

In a saucepan combine the milk, white sugar (just save a little bit back) and the salt and heat until the sugar is dissolved but DO NOT let it boil.

Whisk the egg yolks and the rest of the sugar together.

Slowly pour the warm milk mixture over the eggs to temper them, whisk consistently.

Put everything back in the pan and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

Once you’ve got a custard consistency, sieve the mixture over the cream.

Blend it all together with the pumpkin puree, brown sugar and cinnamon.

Chill for 5 hours minimum (ideally overnight) and churn.