In a medium saucepan, combine 350 grams of pumpkin puree, 1/2 cup (106 grams) dark brown sugar, 1/2 cup (99 grams granulated sugar), 2.5 tsp pumpkin pie spice or chai spice blend, 1 3/4 cup milk, and 1 3/4 cup whipping cream.
Prepare an ice bath on the counter to quickly cool down mixture after being heated. Place a medium bowl and a strainer in the ice bath to be ready to go.
Put 6 egg yolks in a medium heat safe bowl.
Heat mixture on stove top on medium until it reaches 150 degrees. Slowly add about 1.5 cups to the egg yolks, whisking constantly.
Return yolk mixture to saucepan and continue to stir over medium/low heat until it reaches 175-180 degrees and is thick enough to coat the back of a spoon.
Quickly remove from heat and stain into bowl over the ice bath.
Stir to cool down and add 1-2 tbs of espresso powder (optional) and 1-2 tsp of vanilla extract. Taste for flavor preferences.
Refrigerate mixture for at least two hours or ideally overnight.
Make the ginger molasses cookies. The recipe link is in the instructions above.
Make the chocolate magic shell by combining 150 grams of chocolate and 37.5 grams of refined coconut oil in a microwave safe dish. Heat for 2 30 second increments, stirring in between and continue to heat for 15 second intervals, stirring between until fully melted. Allow to cool to room temp before using.
Churn ice cream and spoon or pipe onto a 1" deep parchment lined sheet pan. Use a pan larger than 10" x 10" and pipe into a 10" x 10 " area so as to yield the most amount of area needed for nine 3.25 inch cookie sandwiches.
Use a 3.25 inch circular cookie cuter to cut rounds of the ice cream, and sandwich in between two cookies, using a little pressure to make sure its adhered to bolt sides. Dip the edges of 1/2 of the cookie in the magic shell, or pour magic shell over part of the cookie, leaving a space to cold the cookie. Some ice cream will be left over after cutting 9 circles, you can roll it up and sandwich between more cookies or just enjoy as it is.
Enjoy immediately or refreeze for later!