The Bojon Gourmet

0 In a medium, heavy-bottomed saucepan, heat the half and half with the cinnamons, ginger and vanilla bean, swirling occasionally, until the mixture begins to steam and small bubbles appear around the sides of the pot. Turn off the heat, cover, and steep for 30 minutes.
1 Whisk the sugar, egg yolks and salt together in a small bowl, and place the bowl on a damp towel to stabilize it. Re-warm the half and half mixture to steaming, and dribble the hot dairy into the egg yolks, whisking constantly. (This is called 'tempering,' and it prevents the yolks from scrambling.)
2 Return the dairy-yolk mixture to the pot, and cook over medium-low heat, stirring constantly with a heat-proof silicone spatula, scraping the bottom and sides of the pot, just until the mixture begins to 'stick' (form a thin film ovethe bottom of the pot, and/or registers 170º on an instant-read thermometer.
3 Immediately remove the pot from the heat, and whisk in the cream, squash puree, brown sugar and nutmeg.
4 Pour the ice cream base through a fine-mesh strainer, working the mixture through with a silicone spatula. Cover the mixture and chill for at least 4 hours, and up to 2 days.
5 For an extra-cold start which will lead to creamier ice cream, place the ice cream base in the freezer for 15 minutes, stirring the mixture twice during that time.
6 Process the ice cream in an ice cream maker, then scrape it into a container, cover, and 'cure' in the freezer until firm enough to scoop, 1-2 hours. The ice cream will keep, covered, in the freezer for up to several months, though it is best within the first few days of being churned.