Pumpkin Ice Cream with Homemade Violet Crumble

Steam pumpkin for 12-15 minutes until tender, then allow to cool completely. Once cooled, puree the pumpkin in a blender until smooth - you'll need 200g. Set aside.

Meanwhile, place milk, cream and spices in a pan over medium heat. Bring to just below boiling point. Using electric beaters, beat sugar and yolks until thick and pale. Stir in warm cream mixture, then return to a clean pan over low heat. Cook, stirring, for 8 minutes or until the mixture is thick enough to coat the back of a spoon. Strain into a bowl, then place bowl in a large bowl of ice and stir until cool.

Stir syrup and pumpkin into custard. Pass through a fine sieve, pushing down on solids. Churn in an ice cream machine according to manufacturer's instructions. Alternatively, pour strained mixture into a shallow container and freeze for 2 hours until frozen at the edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times, then freeze until firm.

Meanwhile, for Violet Crumble, grease 2 baking trays. Place sugar, glucose, honey and 100ml water in a pan over low heat, stirring to dissolve sugar. Cook for 20 minutes until it is deep golden and reaches 150°C on a sugar thermometer (don't let it boil over). Remove from heat and add soda - the mixture will froth up. Pour over trays, then allow to set and cool completely.

Melt chocolate in a bowl set over a pan of simmering water (don't let the bowl touch the water). Cool. Break honeycomb into shards, then dip one end in chocolate. Place on a rack for 30 minutes until set. Serve ice cream with the Violet Crumble.