Preheat the oven to 180°c (fan-assisted).

Arrange the pumpkin cut-side down on a baking tray. Bake for 40-50 minutes, or until the middle is very soft. Let it cool enough to touch.

Meanwhile, combine the condensed milk and muscovado sugar in a saucepan set over a low heat. Cook for 5-10 minutes, stirring constantly, until it has thickened and turned the colour of a light caramel. Remove from the heat, then stir through the vanilla bean paste, cinnamon, mixed spice, a grating of fresh nutmeg and a little pinch of salt. Let the mixture cool completely.

Combine the condensed milk mixture, double cream and 250g of pumpkin puree (the rest can be frozen separately and used in other recipes!) in a mixing bowl. Use an electric whisk to beat the mixture, until it has thickened and will hold very soft peaks (you don’t want to overmix it here as it will split, so go on the safe side). Transfer into a freezer-safe container, then freeze until solid.

Let the ice cream rest on the side for 10 minutes before serving. Scoop it into bowls and serve with a little extra grated nutmeg on top, if you like.