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1
Place the water in a small dish or shallow plate, and sprinkle the gelatin over it as evenly as you can.
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2
Scoop the pumpkin puree into a bowl and combine with the spices; set aside, covered, in the refrigerator.
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3
Combine 3 cups of milk, the sugars, and the vanilla in a pot and heat on medium, stirring, until steam comes off the top or the temperature reaches 170F.
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4
While the milk is warming up, whisk together the S&C milk and the egg yolks in a large mixing bowl.
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5
When the milk reaches the proper temperature, temper the egg mixture with it, whisking all the while.
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6
When thoroughly combined, return to the pot and the heat, and cook for an additional 3-5 minutes or until the mixture can coat the back of a spoon.
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7
Remove from the heat and transfer back to the mixing bowl, adding in the gelatin.
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8
Whisk until the gelatin dissolves, then add in the remaining 3 cups of milk.
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9
Place in the refrigerator, covered, to sit for two hours.
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10
In a blender, combine the pumpkin and spice mixture with 1 1/2 cups of the custard.
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11
When the mixture is uniform, add back to the custard and whisk to combine.
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12
Pour the mixture into an ice cream machine and churn for 30 minutes, adding the graham crackers according to your preference.
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13
Transfer to an airtight container and freeze for 2 hours.
