Pumpkin pie flavored ice cream

Ingredients:

• 1 piece of shortcrust pastry (pie base)
• 1 teaspoon of sugar
• 1/4 tsp ground cinnamon
• 450 gr. pumpkin puree
• 400 g condensed milk (about 1 cup)
• A pinch of fine salt
• 2 cups cold heavy cream
• Caramel sauce for decoration

Preparation:

1. Place a 22cm x 12cm x 7.5cm rectangular metal pan in the freezer to cool.
2. Preheat oven to 190°C. Sprinkle the cake with sugar and cinnamon and bake until golden brown, 12-14 minutes. Set aside to cool, then crumble.
3. Meanwhile, in a large bowl, whisk together the pumpkin puree, condensed milk, and salt and set aside.
4. Beat the cream with an electric mixer on medium-high speed until peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until smooth, then fold the mixture into the remaining whipped cream.
5. Pour half the ice cream into the cooled pan and top with almost all of the pie crust (reserve 1 cup). Top with the remaining ice cream. Cover with plastic wrap and freeze for 3 hours to 1 night until the ice cream is set but still easy to scoop. Serve drizzled with caramel sauce and topped with the remaining pie crust.
   
   Pumpkin ice cream can be used to make ice cream cake with a cookie layer and chocolate chips.