In a large saucepan set over medium heat, heat the heavy cream, half and half, sugars, salt, cinnamon, nutmeg, ginger and salt.
In a small bowl, whisk the egg yolks. Once the cream mixture has warmed up and the sugar has completely dissolved, whisk about ½ to 1 cup of it into the egg yolks. Whisk well. Then pour the egg yolk mixture back into the large saucepan and keep mixing until smooth. The custard will be ready once it thickens and can coat the back of a wooden spoon or a spatula.
Remove the ice cream custard from the heat and stir in the pumpkin puree and the vanilla. Strain it through a fine mesh sieve into a large bowl. Allow to cool before transferring to the refrigerator to cool completely overnight.
Make the pie crust
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium sized bowl, whisk together the flour and salt. Cut in the butter and shortening with two forks or a pastry cutter (you can also use your hands). Keep mixing until you achieve small pea-sized clumps. Slowly add in the cold water and mix until everything just comes together (do not over mix or add too much water).
Roll the dough out into a flat shape and cut into small pieces. Bake in your preheated oven for 8-10 minutes or until lightly golden. Allow the pie crust pieces to cool before using.
Assemble the ice cream
Churn your ice cream in an ice cream maker according to your manufacturer's instructions. Add in the pie crust pieces and mix well. Transfer to a freezer-proof container and freeze overnight.