Wash the Hokkaido pumpkin and cut it into small pieces. Cook the pumpkin pieces with 3 tbsp of granulated sugar and water until they are soft and most of the water has evaporated. Use an immersion blender to puree the mixture and let it cool completely. Add the granulated sugar to the milk and stir until the sugar has completely dissolved. Then add the remaining ingredients and whisk until you have a smooth mixture. Place the pumpkin puree and milk mixture in the refrigerator for at least 12 hours. After chilling, pour the cold mixture into an ice cream maker and churn for 20 minutes. Finally, transfer the churned ice cream to the freezer for at least 6 hours to set.

Finishing:

Before serving, toast the pumpkin seeds in a pan. Once the seeds start to become fragrant, add granulated sugar and let it caramelise while stirring. Spread the caramelised pumpkin seeds evenly on a sheet of baking paper and let them cool.

Once cooled, crush the caramelized pumpkin seeds with a mortar (or blender). Before serving, remove the pumpkin ice cream from the freezer for min. 30 minutes to soften slightly. Scoop the pumpkin ice cream and sprinkle the crushed caramelised pumpkin seeds over the top.

Linda’s twist: serve with chocolate crumbles!