Warm the milk and half of the sugar without boiling.

Whisk the egg yolks with the remaining sugar, gradually add the hot milk, and cook over low heat until it coats the back of a spoon. Careful: do not let the mixture boil.

Add the pumpkin puree, cinnamon and optional ginger to the mixture and stir well; chill in the refrigerator for at least two hours.

Fold in the cold cream and transfer to an ice cream maker, or place in a deep container in the freezer, whisking occasionally during the first few hours.