2 cups cold heavy cream
2 cups whole milk
½ cup light corn syrup
3 tablespoons maple syrup
3 tablespoons black strap molasses
2/3 cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
¼ teaspoon salt
1 ½ tablespoons ginger, freshly grated
3 vanilla beans, scraped
½ teaspoon vanilla extract
6 large egg yolks
2/3 cup pumpkin puree
1/3 cup candied ginger, chopped
6 ounces dark chocolate, chopped
Add 1 cup heavy cream, the milk, corn syrup, maple syrup, molasses, 1/3 cup sugar, cinnamon, nutmeg, salt, ginger, vanilla bean paste, and vanilla extract to a saucepan over medium-low heat. Stir occasionally until warmed through, but don’t let it bubble.
In a large bowl, whisk together the yolks and remaining 1/2 cup sugar until smooth. Add in a few spoonfuls of the warm milk mixture while whisking constantly to temper the egg yolks. Slowly pour the egg mixture into the milk saucepan while whisking constantly.
Fit the saucepan with a candy thermometer and cook the custard over medium-low heat until it reaches 170 degrees F; while continuing to stir, keep at this temp for 15 minutes. After 15 minutes at 170 degrees, pour it through a sieve into a large bowl.
Add the remaining 1 cup of heavy cream and the pumpkin puree, stirring until combined and smooth. Place the bowl in a large bowl filled with ice water, and continue to stir until the custard cools. When cooled, cover the bowl with plastic wrap and place it in the fridge for at least four hours.
Churn the custard base according to your ice cream maker directions and churn till thickened; then stir in the candied ginger and dark chocolate. Spoon the custard into a freezer-safe container and cover with plastic wrap. Freeze for four to six hours before serving.