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1
Combine cream, milk, brown sugar and granulated sugar in a medium-sized saucepan over medium heat. Cook, stirring, until the mixture is hot but not boiling, about six minutes.
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2
Whisk eggs in a medium bowl. Gradually whisk 1 c. of the warm cream mixture into the bowl with the eggs.
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3
Pour the egg mixture back into the saucepan, reduce the heat to medium-low, and cook, stirring, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes. Do not boil.
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4
Strain the custard into another bowl and cover it partially with plastic wrap. Cool at least one hour at room temperature.
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5
Combine pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves (or use 1 teaspoon of pumpkin pie spice) and salt in a medium bowl and blend well. Add to the cooled custard and mix so that all the ingredients are evenly distributed. Refrigerate, covered completely, in the coldest part of your refrigerator until the mixture is very cold, about six hours.
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6
Stir the cold pumpkin mixture, then pour into the mixing bowl of an ice cream maker. Freeze according to ice cream maker manufacturer's directions.
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7
Put pumpkin ice cream in a container with a tight cover. Freeze at least three hours before serving.
