Ingredients
Serves: 121¼ cups (310 ml) light evaporated milk
1 large egg
½ cup (120g) packed brown sugar
⅔ cup (175g) cooked, puréed pumpkin
1 teaspoon vanilla essence
½ teaspoon ground ginger
½ teaspoon cinnamon
large pinch of ground nutmeg
pinch of salt
Preparation
Prep:20 mins | Cook:1 hour1. Bring evaporated milk to the boil in a medium saucepan.
2. Whisk egg and sugar in a large bowl. Gradually whisk in the boiling milk. Stir in pumpkin, vanilla essence, ginger, cinnamon, nutmeg and salt. Refrigerate until well chilled.
3. Freeze in an ice-cream maker, following manufacturer's instructions. Soften slightly before serving.