1-In a medium saucepan, warm the whole milk, 1/3 cup plus 2 tablespoons (95 g) granulated sugar, and big pinch of salt over medium heat.

2-In a separate bowl, whisk the 5 large egg yolks until they’re light and smooth.

3-Gradually add about half of the warm milk mixture to the yolks, whisking constantly to temper them without scrambling the eggs.

4-Return the tempered egg yolk mixture to the saucepan with the remaining milk mixture. Cook over low heat, stirring continuously and scraping the bottom, until the mixture thickens and coats the spatula, reaching 160º-170ºF (71º-76ºC).

5-Strain the custard through the mesh strainer into the bowl with the heavy cream in the ice bath. Stir until cooled completely.

6-In a blender, puree the cooled custard with the 3/4 cup (180 g) pumpkin puree, 1/4 cup packed (60 g) dark brown sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground dried ginger, a few turns of ground black pepper, and optional 2 teaspoons whiskey or brandy. Chill the mixture thoroughly in the refrigerator, preferably overnight.

7-Freeze the chilled mixture in an ice cream maker following the manufacturer’s instructions, which typically takes 20-40 minutes.