Freeze your ice-cream container overnight or for 12 hours.
Mix spices, sugar and dash of cream into a paste.
Put the spice paste in a saucepan and slowly add 100ml cream over a gentle heat, until the spices and sugar have dissolved into the liquid.
Remove from the heat and add the pumpkin puree.
Then add the cream, condensed milk and Kahlúa - whisk thoroughly.
Chill the ice-cream mix for 30 minutes.
Assemble your ice-cream maker and start the motor.
Slowly pour the ice-cream mix into the ice-cream maker, and churn for 30 minutes until it’s thick. Scoop the mix into an ice-cream container and freeze for four hours, or until set.