Pumpkin Pie Ice Cream

4 cups half and half

2 cups heavy cream

1 1/2 tsp pure vanilla extract

1 1/2 cups sugar

1/2 cup brown sugar

7.5 oz pumpkin puree

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

In a medium saucepan, combine half and half, heavy cream, sugar and brown sugar. Bring to 170 degrees F to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. In a medium bowl, combine the pumpkin, nutmeg, cinnamon, ginger and cloves. Mix to combine and chill overnight in the refrigerator.

The next day, take both the pumpkin and ice cream base mixtures out. Add some of the ice cream base to the pumpkin and mix well to loosen it up. Then mix both the ice cream base and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Serve immediately or freeze for 2 hours until solid.