| • | Combine together pumpkin puree and vanilla extract in a bowl. Whisk the blend well. |
| • | Cover the bowl and refrigerate for at least 3 hours. |
| • | Place a 2-quart saucepan on medium heat and mix 1½ cups of heavy cream with ½ cup of brown sugar. |
| • | Cook the mixture for about 5 minutes till bubbles start forming around the edges of the pan. |
| • | Combine egg yolks, cinnamon, ginger, salt, nutmeg, remaining ½ cup cream and remaining ¼ cup brown sugar in a large mixing bowl. Mix well till the mixture turns smooth. |
| • | Remove the cream mixture from heat and add ½ cup of the mixture to the egg mixture. Stir until smooth. |
| • | Pour the egg mixture back into the pan. |
| • | Cook on medium heat while stirring with a wooden spoon. |
| • | Simmer the custard till it turns thick enough to cover the back of the spoon, for about 4 to 6 minutes. Do not boil the mixture. |
| • | Strain the mixture through a fine-mesh sieve into a bowl. |
| • | Fill a large bowl with ice water. |
| • | Place the bowl of custard into the ice water and stir occasionally to cool the mixture. |
| • | Mix the pumpkin mixture into the custard. |
| • | Cover the bowl with plastic wrap and refrigerate for at least hours or up to 24 hours to chill it. |
| • | Transfer the custard into an ice cream maker and freeze according to the manufacturer’s instructions. |
| • | Add the bourbon in the last minute of churning the custard. |
| • | Pour the ice cream into a freezer-safe container. |
| • | Cover the container and freeze for at least 3 hours or up to 3 days till it is firm. |
