Pumpkin Pie Ice Cream with Brown Butter Pie Crust Swirl Almond Maple Crunch
Ingredients
- For the ice cream
- 1 cup canned pure pumpkin
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon (preferably Vietnamese)
- 1/4 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 cup whole milk
- For the crunch + crumble
- 1 cup roughly chopped almonds
- 1/4 cup maple syrup (the real deal!)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon cinnamon
- Dough for a single 9" pie crust, divided
- 4 tablespoons Butter
- Flaky sea salt
Instructions
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