Place a bowl inside another larger bowl filled with ice. Add 1 cup (8oz) cream to the bowl inside the ice bath. Set aside.

In a medium mixing bowl combine 1/4 cup (55g) of sugar and the egg yolks. Whisk until the egg mixture is pale and slightly thickened. Set aside.

Pour the milk and remaining cream into a heavy bottom medium saucepan. Add the remaining 3/4 cup (170g) sugar and the salt. Warm over medium heat stirring constantly until the mixture just comes to a boil. Remove from the heat.

Temper the eggs by slowly drizzling a little hot milk into the eggs while whisking constantly. After more than half the hot milk has been added to the eggs, pour the egg/milk mixture back into the saucepan whisking to combine. Cook over medium heat stirring constantly until the custard coats the back of a wooden spoon.

Remove from the heat and add the pumpkin puree, vanilla and pumpkin spice. Blend with an immersion / stick blender until smooth (if desired). Pour the base mixture into the bowl with the cream set over the ice bath. Stir occasionally while cooling, about 30 minutes.

Once cooled cover and refrigerate the mixture for at least 8 hours or overnight.

Process the custard according to the manufacturer's instructions for your ice cream maker. Serve immediately as soft serve ice cream or freeze in an airtight container for several hours or overnight for a firm, scoopable consistency.