• In a medium saucepan, heat cream, milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer before removing from heat.
• Lightly whisk egg yolks, cinnamon, ginger, nutmeg, and salt in a separate bowl.
• Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
• Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes, remove the saucepan from heat.
• Strain cream mixture into a bowl.
• Stir in pumpkin puree until completely blended.
• Cover bowl with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 4 hours.
• Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in white chocolate chips and pistachio swirl.
• When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.

Pistachio Swirl

• Pre-heat oven to 350 degrees.
• On a foil-lined baking sheet, lay pistachios in a single layer and place in oven for about 8 minutes, until lightly toasted.
• Remove from oven and let cool. Once cool, remove skins from pistachios.
• Place pistachios and sugar in a food processor and pulse until finely ground.
• Add milk and run food processor until mixture turns into a smooth paste.
• Remove to a separate bowl until ready to use.