This is modified Crema di Gelato, less sugar and fat to make the custard flavor as star with a hint of cinnamon. Heat the milk and cinnamon stick, remove from heat, infuse for 30 minutes. Add the dry ingredients and egg yolk and blend, heat to get custard (base is thicken). Cool to body temperature and add the cream and blend. This recipe do not use any stabilizers but if you like to store it in freezer you could add stabilizers.

Blend pumpkin, milk, cream, and all dry ingredients until fully hydrated. Gently heat to 72–85°C (162–185°F), then temper in egg yolks and cook to 83–85°C (181–185°F) for pasteurization. Rapidly chill to 4°C (39°F) and age for 4–12 hours. Add alcohol and vanilla before churning. Extract at -6 to -8°C (21–18°F).