Instructions

1. In a medium saucepan, combine the half-and-half, heavy whipping cream and brown sugar. Cook over medium heat, stirring frequently to dissolve the brown sugar or until bubbles form around the edges of the pan.
2. In a separate bowl whisk together the egg yolks, pumpkin pie spice, and salt.
3. Gradually whisk about 1/2 cup of the warmed liquid mixture into the eggs and continue to whisk until smooth, work quickly so as not to cook the egg yolks.
4. Pour the egg mixture back into the liquid mixture in the saucepan. Cook and stir over medium heat until the mixture coats the back of a large metal spoon, about 4 minutes. Do not boil.
5. Strain the liquid through a fine mesh sieve into a large bowl, then stir in the bourbon and vanilla.
6. Next, whisk the pumpkin into the mixture until thoroughly combined. Cover the surface of the liquid with plastic wrap to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours.
7. Churn in your ice cream maker until the custard has thickened.
8. Combine the graham cracker crumbs with the melted butter and stir to combine. As you pour the ice cream into your freezer-safe container, layer in the graham cracker crumbs.
9. Pour the liquid into a freezer-safe container and freeze for 3 or more hours.