Apple crisp with pumpkin spice gelato and condensed-milk caramel sauce

Seed a small pumpkin and slice into thick wedges.

Put the wedges on a baking tray topped with brown sugar, ground cinnamon, nutmeg and cloves; bake at 375F for 30 minutes or until lightly caramelized and tender.

In a small pot over medium heat, combine milk and cream 2 to 1 with brown sugar and half a vanilla pod.

Add the roasted pumpkin and mash well into the cream; bring to 150 to 160F.

Temper a little of the hot base into the egg yolk, then mix it back into the hot cream.

Strain and chill in the fridge to 40F.

Peel the apples, cut into wedges and mix in a bowl with powdered sugar, flour, cinnamon and fresh lemon juice until absorbed.

Brown a little butter in a pan over medium-high heat, add the apples and the vanilla pod, and cook about 10 minutes on medium until thickened; a little water or apple juice may be added for a juicier mixture.

Roughly chop the rolled oats, then mix with flour, brown sugar and cold diced butter by hand or with a pastry blender to a flaky topping with some chunks.

Put the apples in a baking tray, cover with the topping and bake at 350F for about 20 to 25 minutes, until tender and crispy golden brown.

Churn the gelato base in an ice cream maker on low speed to a thick whipped-cream consistency, then freeze to set up further.

For the caramel sauce, boil a can of sweetened condensed milk about 3 hours, then mix well after removing from the can.

Cool the crisp 10 minutes before serving.

Serve a spoonful or two of crisp in a small bowl with a scoop of gelato and a good drizzle of caramel.