Pre chill ice cream machine. Preheat oven to 150C.
Place cream into a medium bowl and cover with cling film. Fill bowl with smoke from a smoking gun, remove nozzle and reseal cling film tight. Set aside to infuse with smoke for 30 minutes.
Place smoked cream, milk and cinnamon into a medium saucepan and bring to just below boiling point. Remove from heat.
Meanwhile, place eggs and sugar in a mixer and combine until fluffy and pale. While whisking continuously, add hot cream mixture to egg mixture and whisk until combined. Return mixture to saucepan and place over a low heat. Cook, stirring, until mixture reaches 82C and thickens. Pass through a fine sieve into a medium bowl and place over a bowl of iced water until cold. Transfer mixture to ice cream machine and churn according to manufacturer’s instructions. Divide between 6 x 7cm dome moulds.
For the Vege and Fruit Chips, slice pumpkin and carrots very thinly using a mandolin. Spread out onto a large lined baking tray along with apple skins. Bake for 25-30 minutes until dry. Remove from oven and set aside to cool.
For the Cream Cheese Mousse, combine all ingredients in the bowl of an electric mixer beat using a paddle attachment until combined and fluffy. Transfer to a piping bag and set aside in the fridge.
For the Salted Butterscotch Sauce, place all ingredients into a small saucepan, except for salt, and simmer until sugar has dissolved and a smooth sauce has formed. Season generously with salt, to taste and keep warm.
To serve, place dome of Smoked Cinnamon Ice Cream to one side of each serving plate, and sprinkle with cinnamon. Cover with some Vege and Fruit chips to look like a pile of leaves. Pipe some Cream Cheese Mousse and place remaining Vege and Fruit Chips of top of mousse. Drizzle with Salted Butterscotch Sauce.