For the Salted Caramel Sauce

• Measure out the cream, butter, and salt, and have them by the stove ready to go.
• Add the sugar, water, and light corn syrup to a heavy bottomed pan. Stir gently just to moisten all of the sugar.
• Heat over medium heat until the syrup starts to bubble around the edges of the pan. Put a lid on it for three minutes. This is to create steam so any sugar on the sides of the pan will melt back down into the syrup.
• There’s no need to stir the caramel as it cooks, but you can swirl the pan around occasionally. Cook until the caramel reaches a medium amber color. This will happen around 375-380 degrees.
• Take the caramel off the heat and let it sit for 30 seconds.
• While stirring the caramel with a wooden spoon, drizzle in the cream. It will bubble up and steam so be careful.
• Add in the butter and salt and stir until butter is melted and caramel is smooth. Let cool.

For the Pumpkin Spice Crumble

• Preheat oven to 350.
• In a medium bowl stir together the melted butter, brown sugar, and flour. Add in the spices and salt. Spread in an even layer on a cookie sheet (a quarter sheet pan will be plenty big enough if you have one.)
• Bake for 10 minutes, then cool.

For the Pumpkin Ice Cream

• In your stand mixer with the whisk attachment (or with a whisk by hand) whip the heavy cream until stiff peaks.
• In a separate bowl, stir together the sweetened condensed milk, pumpkin puree, vanilla, salt, cinnamon, and pumpkin pie spice.
• Take 1 C of the whipped cream and stir it into the sweetened condensed milk mixture.
• Then, take the sweetened condensed milk mixture and fold it gently into the remaining whipped cream.
• Now grab a freezer safe pan (I use my metal 9X9 usually) and layer all three components three times. So start by adding 1/3 of the ice cream base in an even layer, then swirl in about 1/4 C of the caramel, then sprinkle 1/3 of the crumble topping, and repeat. You will have a little caramel left that you can save for serving, but you should use all of the ice cream base and the crumble topping.
• Freeze for at least 6 hours, or overnight.
• Serve in waffle cones or in bowls with extra salted caramel on top.