Step 1

In a large saucepan, heat 1-1/2 cups of cream, cream cheese and 1/2 cup of brown sugar until bubbles form around the sides of the pan.

Step 2

Meanwhile, in a small bowl, whisk the egg yolks, salt, spices, remaining cream and brown sugar. Whisk a small amount of the hot mixture into the eggs. Return everything to the pan, whisking constantly.

Step 3

Cook and stir over low heat until the mixture thickens and coats the back of a spoon. Quickly strain through a fine-mesh sieve into a bowl, place it in ice water, and stir for two minutes. Whisk in pumpkin and vanilla. Continue to whisk until completely cooled.

Step 4

Fill the cylinder of the ice cream maker two-thirds full and freeze according to the manufacturer's instructions. When ice cream is frozen, transfer it to a freezer container. Freeze for two to four hours before serving.