Pumpkin Pie Ice Cream Recipe

In a large, heavy saucepan, whisk egg yolks, brown sugar, and pumpkin purée into a smooth paste. Slowly whisk in cream and milk until fully combined. Whisk in cinnamon, clove, nutmeg, and star anise, and cook over medium heat, whisking frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes. Push custard through a fine-mesh strainer with the back of a spoon or ladle into an airtight container. Stir in bourbon or rye and salt, cover, and refrigerate until completely chilled, at least 6 hours and up to overnight. Churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to an airtight container, quickly stir in gingersnaps and candied ginger, and firm up in freezer for at least 3 hours before serving.