Ingredients:
· 3 large egg yolks
· ¾ cup packed brown sugar
· 2 cups heavy whipping cream
· 1½ cups half-and-half cream
· 1 cup canned pumpkin
· 2tsp pumpkin pie spice
· 1tsp vanilla extract
· ½ tsp salt

For salted caramel sauce:
· 1 cup sugar
· 1 cup heavy whipping cream
· 3tbsp butter, cubed
· 1½ tsp salt
· 1tsp almond extract

Method:
In a large heavy saucepan, whisk egg yolks and brown sugar until blended; stir in heavy cream. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°C, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for two minutes. Stir in half-and-half, pumpkin, pie spice, vanilla and salt. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions (refrigerate any remaining mixture until ready to freeze). Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, two to four hours.
For caramel sauce, in a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to centre of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, five to 10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract. Serve with ice cream.