Step 1

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.

Step 2

In a medium bowl, whisk together the egg yolks, pumpkin puree, ½ cup of the brown sugar, ground cinnamon, ground ginger, nutmeg, cloves, and salt until smooth.

Step 3

Add the milk and remaining ¼ cup of brown sugar to a saucepan over medium heat. Bring the whole milk to a simmer and then remove from the heat. Be sure not to boil.

Step 4

Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.

Step 5

Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.

Step 6

Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.

Step 7

Strain the mixture into a bowl to remove any pieces of egg that may have cooked.

Step 8

Add the heavy cream and vanilla extract and stir to combine.

Step 9

Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.

Step 10

Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.

Step 11

In the last two minutes, add all except ¼ cup of the chopped ginger cookies and churn until they are evenly distributed.

Step 12

Spoon the ice cream into a shallow container or a loaf pan. Top with remaining ginger cookies. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.