Set up an ice bath: Place a layer of ice cubes in a large mixing bowl. Place a second heatproof metal mixing bowl in the first bowl on top of the ice. Position a fine mesh strainer on top of the inside bowl.
In a medium mixing bowl, place the egg yolks and lightly beat.
In a large heavy saucepan combine the milk, cream, crème fraiche, pumpkin puree, sugar, salt and pumpkin pie spice over medium-low heat. Whisk to fully combine. Stir regularly until small bubbles begin to appear.
Whisking constantly, pour about half of the heated ice cream base into the egg yolks. Return the rest of the ice cream base to the stove top and lower the heat to low.
Pour the egg yolk mixture back into the saucepan with the ice cream based. Using a heatproof soft spatula or spoon continue to the stir the ice cream base, scraping the sides of the pan and bottom as well.
Continue to stir constantly until the mixture thickens and coats the spoon or spatula when lifting it from the mixture (approximately 5 minutes for my batch).
Pour the mixture through the strainer on top of the ice bath and use the spatula to push the mixture through the strainer into the bowl. Also scrape the mixture from the outside of the strainer into the bowl. Allow mixture to cool.
Remove the bowl containing the ice cream base from the ice bath, cover the bowl and place in the refrigerator to fully chill for a few hours.
Process the ice cream according to your ice cream machine’s instructions*.
In a freezer-safe container drizzle enough salted caramel to cover the bottom of the container. Add a layer of ice cream and continue alternating drizzled salt caramel and ice cream until all the ice cream is in the freezer container. Freeze overnight.