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1
Prepare an ice water bath by filling a bowl halfway with ice and water; set it aside.
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2
Place a fine-mesh strainer over a large heatproof bowl; set it aside.
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3
Whisk together the cream, 1/2 cup of the brown sugar, the pumpkin, milk, salt, and vanilla in a medium saucepan until smooth.
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4
Heat the mixture over medium heat, whisking occasionally, until steam begins to rise from the surface, about 5 minutes.
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5
Meanwhile, whisk the remaining 1/2 cup of sugar, egg yolks, cinnamon, and ginger in a large bowl until smooth; set aside.
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6
While whisking constantly, slowly pour about half of the heated cream mixture into the egg yolk mixture.
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7
Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon or registers 170 degrees F on an instant-read thermometer, about 2 minutes.
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8
(Dont let the mixture boil.)
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9
When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.
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10
Pour the custard through the prepared strainer into the bowl and discard the contents of the strainer.
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11
Place the bowl in the ice water bath and let the custard cool, stirring occasionally, until it reaches room temperature, about 20 minutes.
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12
Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
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13
Refrigerate until completely chilled, at least 4 hours.
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14
Churn the chilled custard in an ice cream maker according to the manufacturers instructions.
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15
Serve immediately for a soft ice cream, or transfer to an airtight container and freeze until solid.
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16
Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
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17
The ice cream can be kept for up to 1 month.
