Pumpkin Pecan Gingersnap Ice Cream | Saveur

Ingredients

• 3⁄4 cup packed dark brown sugar
• 1⁄2 tsp. ground cinnamon
• 1⁄2 tsp. ground ginger
• 1⁄4 tsp. ground cloves
• 1⁄4 tsp. freshly grated nutmeg
• 1⁄4 tsp. kosher salt
• 5 egg yolks
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 2 cups heavy cream
• 1 cup fresh or canned pumpkin puree
• 1⁄2 cup finely chopped gingersnap cookies
• 1⁄2 cup finely chopped pecans