In a mixing bowl, whisk together the egg yolks and sugar until thick and pale, about 2-3 minutes. Meanwhile, in a saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer, creating tiny bubbles around the edges.

Once your cream mixture is steaming, gradually pour it into the egg yolk mixture, stirring constantly to temper the eggs and avoid curdling. This should take approximately 1-2 minutes.

Return the combined mixture to the saucepan and heat over medium-low, stirring continuously for about 5-7 minutes until it thickens enough to coat the back of a spoon.

Remove the saucepan from the heat, and gently stir in the pumpkin puree, cinnamon, ginger, allspice, nutmeg, and kosher salt until fully incorporated. Allow the custard to cool completely, about 30 minutes.

Pour the cooled custard mixture into your ice cream maker. Churn it according to the manufacturer’s instructions, usually around 20-30 minutes, until it reaches a soft-serve consistency.

Transfer the churned Pumpkin Ice Cream into a loaf pan or airtight container. If desired, fold in any optional mix-ins like candied pecans or a caramel swirl. Seal the container, and freeze for about 4-6 hours, or until firm and scoopable.

Allow the ice cream to sit at room temperature for 5-10 minutes before serving to soften slightly for easier scooping. Dish out into bowls and top with whipped cream or your favorite garnishes.