In a small mixing bowl, whisk together ½ cup of the dark brown sugar and the 6 large egg yolks until smooth and slightly pale.

In a heavy-bottomed saucepan, whisk together the heavy cream, the remaining ½ cup of dark brown sugar, the pumpkin puree, whole milk, table salt, vanilla extract, and pumpkin pie spice.

Place the saucepan over medium heat.

Cook, stirring frequently, until the liquid is hot and just begins to bubble gently around the edges of the pan, about 5 minutes. (Do not let the mixture come to a full boil).

To prevent the eggs from scrambling, carefully whisk a small amount (about ¼ to ⅓ cup) of the hot pumpkin-cream mixture directly into the bowl with the egg yolks, whisking constantly.

Slowly pour the tempered egg yolk mixture back into the saucepan with the rest of the warm liquid.

Cook the custard over medium heat, stirring continuously with a wooden spoon, until the mixture thickens enough to heavily coat the back of the spoon, about 3 to 5 minutes.

Pour the hot custard through a fine-mesh sieve or strainer into a clean mixing bowl. (This crucial step sorts out any cooked bits of egg and ensures a silky mouthfeel).

Create an ice bath by placing the bowl of strained custard directly into a larger bowl filled with ice cubes and cold water.

Stir the custard occasionally to rapidly reduce the temperature, which should take about 30 to 45 minutes.

Once the custard is completely cooled, pour it into your ice cream machine.

Churn the ice cream according to the manufacturer’s specific directions.

Transfer the softly churned ice cream to an airtight container and place it in the freezer to firm up completely for at least 2 to 3 hours before scooping and serving.