1Heat cream, milk, 1 cup sugar and salt in saucepan to 185. Take off heat.
2Whisk eggs with ¼ cup sugar until it is at the ribboned stage (pale yellow, creamy and whisk leaves “ribbons” in the yolks). Temper egg mixture with hot cream, slowly. Add all back into saucepan, heat slowly to 175. Strain through fine sieve into bowl in an ice bath.
3Mix pumpkin and remaining sugar and spices. If pumpkin isn’t smooth, puree. Whisk the pumpkin mixture into the custard base, cool to 40 degrees and freeze in ice cream maker.