In a bowl, combine pumpkin puree, dark brown sugar, vanilla extract, ground cinnamon and ground ginger. Mix thoroughly and set aside.
In a separate bowl, pour heavy cream and then set a mesh strainer over top of bowl.
In a small bowl, whisk together egg yolks.
In a medium saucepan, warm the milk, granulated sugar and salt.
Whisk about 3 tablespoons of the warm milk into the egg yolks, stirring constantly.
Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula.
Immediately pour the mixture through the strainer into the heavy cream. Stir for a few minutes until it has cooled.
Pour the pumpkin mixture into the custard and whisk until thoroughly combined.
Chill thoroughly in the refrigerator overnight.
Put ice cream maker bowl in freezer to freeze overnight. This must be done in order to churn the custard into ice cream.
Freeze in ice cream maker according to the manufacturer's instructions.
