Pumpkin Pie Ice Cream with Brown Butter Pie Crust Swirl & Almond-Maple Crunch

Directions

1. Combine the pumpkin, sugar, vanilla, pumpkin pie spice, cinnamon, lemon zest, and salt in a large bowl. Whisk in the cream and the milk. Cover and refrigerate until very cold (at least an hour).
2. Preheat the oven to 375° F. Roll half of the pie crust out into a very thin layer (reserving the rest for another use), and transfer it to a parchment-lined baking sheet. Bake until the crust is a light golden brown, about 20 minutes. Let the crust cool. While it cools, brown the butter in a saucepan. Brush it over the baked crust, sprinkle with sea salt, and bake it for about 10 more minutes or until dark golden brown. Let it cool, then lightly smash/break it up into small chunks or crumbled bits.
3. Add the pumpkin mixture to an ice cream maker and process according to the manufacturer's instructions. When the ice cream is thickened but still soft, right before it finishes churning, add the crumbled, cooled pie crust and churn just a minute or two longer. Transfer the ice cream into an airtight container and freeze for a minimum of 4 hours.
4. To make the almond crunch: Line a baking sheet with parchment. Whisk together the maple syrup, vanilla, and almond extracts in a small bowl.
5. Heat a skillet on medium-high heat and add the almonds, stirring constantly, until they just start to brown and smell fragrant, about 3 minutes. Pour the maple syrup mixture over the pan of almonds and stir to coat evenly.
6. Remove from the heat and pour the almonds onto the prepared baking sheet, smoothing out to an even layer. Sprinkle with the cinnamon and let sit until fully cooled. Crush the almond crunch roughly, then sprinkle it over the finished ice cream.