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pumpkin pie & brown butter swirl ice cream with graham cracker crumble // Handmade Jade

There may  need to be a warning on this diy!
Caution * Only make this if you love sweet things! * & * Hotflash in a bowl! *
lol
It’s beyond delicious! … but then again, I love me some sweet stuff!
I love pumpkin pie & I love graham cracker pie crust! I’d never made brown butter sauce before but the combination of brown butter with pumpkin is quite popular with savory dishes so, I thought why not with a pumpkin dessert!

pumpkin pie & brown butter swirl ice cream with graham cracker crumble // Handmade Jade

Here’s what you’ll need

Ice Cream
5 egg yolks
2 cups heavy cream/ whipping cream
1 cup milk
1/4 tsp salt
1/2 tsp vanilla extract
1 cup pumpkin puree
3/4 cup packed brown sugar ( divided into three 1/4 cup portions )
* pumpkin pie spice mix { see spice mix ingredient tab }
Spice Mix
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp allspice
*spices mix: mix together all spices first, use 1/2 tsp in graham cracker crust mix and the rest in the ice cream custard.
Graham Cracker Crust
1/3 cup melted butter
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/2 tsp pumpkin pie spice mix { see spice mix ingredient tab }
Brown Butter Sauce
4 tbsp butter
1/2 cup powdered sugar
1/4 cup cream or milk
1 tbsp vanilla

pumpkin pie & brown butter swirl ice cream with graham cracker crumbs

Make the Pumpkin Pie Spice Mix first:
1. Combine & mix the cinnamon, nutmeg, allspice & ground ginger together. Set aside 1/2 tsp of the mix for the graham cracker crust, use the rest for the ice cream custard.

Next, make the ice cream custard so it can cool while you make the rest.

pumpkin pie & brown butter swirl ice cream with graham cracker crumbs

Make the Pumpkin Pie Ice Cream Custard:
1. In a bowl whisk together the egg yolks, 1/4 cup of the brown sugar & the rest of the pumpkin pie spices mix. Set aside.

2. In a medium saucepan, stir together the cream, milk, salt, 1/4 cup brown sugar and place over medium-high heat. When the mixture approaches an almost simmer, reduce the heat to medium.

3. Ladle out a scoop of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ladle-full of the cream mixture to the bowl with the egg yolks, continuing to whisk. Pour the egg yolk mixture back into the saucepan.

4. Using a rubber spatula, stir the mixture constantly over medium heat until it is thickened and coats the back of the spatula. { it gets quite clumpy as you can see from the photo, but don’t worry we’ll strain it in the next step to get rid of these clumps }

5. Strain the custard through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract & remaining 1/4 cup brown sugar until the sugar dissolves. Place the bowl in an ice bath and stir the mixture occasionally until cool.

6. Remove the container from the ice bath and whisk the pumpkin puree into the custard. Cover and refrigerate until completely chilled, at least 2 hours or overnight. Or, you can stick it in the freezer for an hour, like I did!

 

Make the Graham Cracker Crumbs:
1. Mix together graham cracker crumbs, sugar, butter { melted } and the 1/2 tsp of pumpkin pie spice mix that we had set aside before.

2. Spread the mixture into a 9 inch pie plate or a pan about that size and bake at 375 °F for 8-10 minutes, remove from oven and set aside to cool. Once cooled you can break it up into crumbled bits that we’ll add later on.

pumpkin pie & brown butter swirl ice cream with graham cracker crumbs

Make the Brown Butter Sauce:
1.  In a saucepan over medium-low heat, add butter and whisk until melted. The butter will foam and brown bits will appear in the bottom of the saucepan { about 5-6 mins }. When the brown bits appear, remove from heat and let cool for 5 mins.

2. Next, add the powdered sugar, vanilla & cream. Whisk until it thickens. Allow to cool.

pumpkin pie & brown butter swirl ice cream with graham cracker crumbs

Freeze the ice cream according to the ice cream maker’s instructions, adding bits of the crumbled graham cracker crust during the last few minutes of churning. As you transfer the ice cream to the storage container, alternate layers of the ice cream with drizzles of the brown butter sauce. & more crumbled bits of graham cracker crust. Once all of the ice cream is in the container you can use a butter knife to gently swirl the mixture. Enjoy right away OR place in freezer for another hour! You can also add extra brown butter sauce on top to serve!

pumpkin pie & brown butter swirl ice cream with graham cracker crumble // Handmade Jade

pumpkin pie & brown butter swirl ice cream with graham cracker crumble // Handmade Jade

pumpkin pie & brown butter swirl ice cream with graham cracker crumble // Handmade Jade

pumpkin pie & brown butter swirl ice cream with graham cracker crumble // Handmade Jade

pumpkin pie & brown butter swirl ice cream with graham cracker crumble // Handmade Jade

pumpkin pie & brown butter swirl ice cream with graham cracker crumble // Handmade Jade

Enjoy! I hope you love it as much as I do!

Jade, xo

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