Homemade Ice Cream
Pumpkin & Maple Ice Cream

Ingredients:
5 egg yolks
3/4 pint (375ml) double/heavy cream
3 oz (75g) caster sugar
250g pumpkin cooked, cooled and mashed
2.5 fluid oz (75ml) maple syrup
1/2 teaspoon ground nutmeg

First cook the pumpkin, mash and leave to cool before you start this recipe.

In a bowl place the egg yolks and caster sugar and beat well until you have a thick mixture. Slowly add the syrup, beating all the time and when that is fully mixed in, add and beat in the mashed pumpkin.

In a separate bowl pour the cream and add the nutmeg then beat together well until peaks begin to form. Carefully and gently stir this into the egg, sugar, syrup and pumpkin mixture.

Transfer the complete mixture in an ice cream maker and freeze according to the manufacturer's instructions.

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