Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Set aside.
Place the milk and cream in a heavy-bottomed saucepot. Bring to a boil. Slowly whisk the milk mixture into the egg yolk mixture.
Refrigerate the ice cream base until cold and then strain.
Whisk the pumpkin purée, cinnamon, ginger, and nutmeg into the ice cream base.
Freeze according to ice cream machine manufacturer’s instructions.
© 1993 Emily Luchetti. All rights reserved.