Grate the zest from the orange. To combine cream, zest and sugar, put on fire, bring to boil, boil for a few minutes. Remove from the heat and drain the zest from the mixture.

Beat the yolks, add half of the creamy mixture, stir.

Pour the cream and yolk mass to the remaining cream, put on a small fire and stirring occasionally bring mixture to the first bubble (boil is not necessary), remove from heat. Weight will turn a little thick. Put the skillet with the ground in ice water to quickly cool.

Thick pumpkin puree mixed with orange juice and ricotta. (I baked pumpkin pulp is squeezed through cheesecloth folded in several layers, 150 grams mashed pumpkin is a pressed mass of moisture, the excess liquid would not be necessary.)

Mix the creamy yolk and pumpkin-cheese mixture. Put in the freezer at least 10 hours. The first two to three hours to get a container of ice cream and mix to break up the ice crystals. I did it about every 25-30 minutes. Before serving the dessert with the ice cream container to hold 10 minutes at room temperature.