Preparation Steps

• In a medium saucepan, combine pumpkin puree, milk, and heavy cream. Heat over medium heat until hot but not boiling.
• In a separate bowl, whisk together egg yolks and sugar until pale and thick.
• Slowly pour the hot pumpkin mixture into the egg yolks while whisking continuously to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
• Remove from heat and stir in ground ginger, cinnamon, and cloves. Let cool completely.
• Churn the cooled custard in an ice cream maker according to manufacturer's instructions.
• Fold in the crushed ginger snap cookies just before the ice cream finishes churning.
• Transfer the ice cream to a container and freeze for at least 4 hours before serving.