In a large mixing bowl, whisk the eggs vigorously until they are light and fluffy, approximately 1 to 2 minutes. Gradually add the sugar, whisking continuously to ensure it is fully incorporated. Continue whisking for an additional minute until the mixture is smooth and slightly thickened.

Pour the heavy whipping cream and milk into the egg-sugar mixture. Whisk until the mixture is well blended and smooth, forming the base of the ice cream.

In a separate bowl, combine one cup of the prepared cream base with the pumpkin puree, ground nutmeg, and ground cinnamon. Stir until the pumpkin and spices are thoroughly incorporated and smooth. Return the pumpkin mixture to the remaining cream base and whisk to blend evenly.

Cover the bowl with plastic wrap and place it in the freezer for approximately 30 to 60 minutes, or until the mixture is thoroughly chilled to around 40°F (4°C).

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 25 to 30 minutes, until the ice cream reaches a soft-serve consistency.

During the final 2 minutes of churning, gradually add the coarsely chopped gingersnap cookies, allowing them to incorporate evenly into the ice cream.

Transfer the ice cream to an airtight container, smoothing the surface. Place in the freezer and allow it to firm up for at least 3 hours before serving.