Combine cream, milk, and brown sugar in a medium saucepan and warm over medium heat. Stir occasionally until sugar melts, then add cinnamon, ginger, and salt. Whisk to combine. Continue to heat mixture until it comes to a low boil. Boil for 4 minutes, stirring occasionally to prevent mixture from boiling over. Remove from heat and pour milk mixture through a sieve into a medium bowl, Cool to room temperature.
Once milk mixture is at room temperature, add pumpkin puree, Night Owl (pumpkin Ale) and vanilla. Whisk to combine. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.