Pumpkin Spice

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Add 120 g unsweetened pumpkin purée120 ml unsweetened pumpkin purée½ cup unsweetened pumpkin purée180 g unsweetened pumpkin purée170 ml unsweetened pumpkin purée¾ cup unsweetened pumpkin purée, 65 g light brown soft sugar70 ml light brown soft sugar¼ cup + 1 tbsp light brown sugar100 g light brown soft sugar110 ml light brown soft sugar⅓ cup + 2 tbsp light brown sugar, 1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice2¼ tsp pumpkin pie spice2¼ tsp pumpkin pie spice2¼ tsp pumpkin pie spice, 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt.
3. Whisk for about 1 minute, until smooth.
4. Slowly whisk in 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream and 120 ml whole milk120 ml whole milk½ cup whole milk180 ml whole milk180 ml whole milk¾ cup whole milk until the sugar has dissolved.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Dust each scoop with a little ground cinnamon.