Directions

1To make pumpkin ice-cream - coat pumpkin with Nuttelex & place cinnamon stick into the dent. Wrap pumpkin with aluminium foil & baked in preheated oven at 180C for about 1 hr till flesh has softened

2Removed pumpkin flesh & discard skin, cinnamon stick & excess liquid (Flesh should be about 400g). Blend pumpkin till it forms a puree

3Heat up coconut milk & coconut cream in a pot. Add the brown sugar and stir in until dissolved. Add in nutmeg, cinnamon, vanilla extract, pumpkin puree & glucose. Stir till mixture is smooth & coats the back of the spoon

4Remove from heat & sieve the pumpkin mixture into a container. Cover and chill in the fridge for about 6 hrs or overnight

5Transfer the chilled pumpkin mixture into the ice cream machine and churn until it reaches soft serve consistency. Line the ice cream with a cling wrap & store in freezer till it sets further

6To make the pecan praline- Place pecans on a baking tray lined with baking paper. Heat up sugar into a small sauce pan over medium heat to melt to an amber coloured caramel. Pour over the tray of pecans and set aside to cool

7Break the pecan praline into shards. Blend pecan praline, Nuttelex & salt with a food processor until desired texture

8To serve - scoop the roasted pumpkin ice cream into a bowl, topped with pecan pralines & serve