Combine half and half, and heavy whipping cream in a large sauce pan. Stir in white sugar, followed by granulated vanilla bean. *If you do not have granulated vanilla bean, split and scrap 2 vanilla beans into the dairy/sugar mixture. Do not bring the mixture to a boil--the mixture should reach around 170 degrees. Add 1 can of pumpkin puree and all of the spices. Mix until everything is incorporated and pumpkin has broken down. Add quarter cup of brown sugar, mix well, and then bring off of heat.

Pour warm spiced milk mixture into containers and seal tightly. Chill the batter in the refrigerator over night.

The next day, strain the batter so that you remove any clumps that may have formed and the whole cloves *and vanilla bean pods if used. Freeze the ice cream batter in ice cream maker according to the manufacturer's instructions.

Once the ice cream has churned let it harden in freezer for at least 2-4 hours prior to being served. Scoop portions of ice cream out and top with graham cracker crumbs and whipped cream if desired!