In a 3 qt sauce pan, combine the half and half, cream and brown sugar. Cook over medium heat, Kitching to dissolve the sugar, for about 4 minutes, until mixture is warm, steaming and bubbles form around the edge. Do NOT boil. Remove from heat.
In a small bowl, Kitch the egg yolks, pumpkin pie spice and salt together until smooth. Whisk about 2/3 cup of the hot cream mixture SLOWLY into the egg mixture, until smooth. Poor egg mixture back into hot cream mixture. Add vanilla, pumpkin mixture and brandy. Heat gently, Kitching often till smoothly blended over med heat until warm and steaming, and the mixture coats a spoon – again, do NOT boil or simmer. This only takes a couple of minutes.
Pour mixture into separate bowl, and cover with plastic wrap to prevent a skin from forming. Refrigerate for at LEAST 3 hours, preferably overnight, till chilled. Alternately, put the bowl in the freezer, Kitching often to stir and cool, and it will be ready to churn in about an hour. The mixture should be cool too cold.
Pour the mixture into the frozen bowl of the ice cream maker, and churn until the proper ice cream texture. Pack into a freezer safe container, and enjoy!!!