In a large mixing bowl, combine heavy whipping cream, canned pumpkin, brown sugar, cinnamon, ginger, cloves, vanilla extract, and salt. Stir well until brown sugar is dissolved.

Pour the pumpkin mixture into the ice cream maker's bowl, filling it only two-thirds full. Churn for about 20 to 25 minutes until it reaches a soft-serve consistency.

Transfer the churning mix to an airtight container. Pack tightly, smooth the top, and seal well. Freeze for at least 4 to 5 hours until firm.

Remove from freezer and let sit for 5-10 minutes for easier scooping. Serve in bowls or cones, optionally topped with nuts or caramel.

Return leftovers to the freezer promptly in the airtight container to maintain freshness. It lasts for up to two months.