Pumpkin Pie Icecream

4 cups half and half
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 1/2 cups white sugar
1/2 cup brown sugar
7.5 ounces canned pumpkin
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Combine all dairy in a saucepan along with the sugar. Heat mixture slowly until sugar is dissolved, then remove from heat, add vanilla extract, and let cool at room temperature. Chill in refrigerator overnight.

While dairy is heating, combine nutmeg, cinnamon, ginger and cloves with pumpkin and chill overnight in a bowl in the refrigerator.

The next day, take pumpkin and dairy mixture out. Add dairy mixture to pumpkin mixture and mix well. Then freeze in an icecream maker. Let the ice cream harden for at least two hours unless serving all of it immediately.