Combine the milk, heavy whipping cream, half the sugar, salt, pumpkin puree, vanilla extract, cinnamon, ground ginger, nutmeg, and ground cloves in a saucepan and bring to a boil over medium heat, whisking intermittently.

While heating, combine the egg yolks and the other half of the sugar in a bowl and whisk to combine.

When the milk mixture has come to a boil, pour ⅓ of it into the egg mixture and stir. Then pour another ⅓ and stir, and then the final ⅓ and stir.

Next, pour the entire mixture back into the saucepan and heat, stirring constantly for 2 minutes, but do NOT let it come to a boil.

Then, using a sieve, transfer the mixture to a clean bowl, allow it to come to room temperature, and then refrigerate for 1-2 hours.

Optional: Add 1-2 Tbsp tequila to mixture and stir before refrigerating.

Optional: Add 6-9 drops orange (or mix red and yellow) food coloring if you could like ice cream to be more orange in color.

After the mixture is chilled, follow the manufacturer's instructions on your ice cream maker to make it into ice cream.

Transfer ice cream to a freezer safe container and freeze overnight for it to further harden.