Pumpkin pie ice cream

Directions

1. Combine the pumpkin puree, sweetened condensed milk, whole milk, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium metal bowl. Whisk until everything is well blended and the sugar has dissolved. Cover and refrigerate for about two hours, or until the mixture is thoroughly chilled.
2. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. When it reaches your preferred consistency, enjoy it immediately as soft serve, or transfer to a freezer-safe container and freeze for a few hours to firm up. To prevent ice crystals, press a sheet of wax paper directly onto the surface before freezing; peel it off before scooping. Let the ice cream sit at room temperature for 5 to 10 minutes before serving.