Pumpkin Pie Ice Cream Pie,INGREDIENTS
FOR THE CRUST:
2 cups graham cracker crumbs
½ cup sugar
8 tbsp. unsalted butter, melted
FOR THE ICE CREAM:
½ cup sugar
5 egg yolks
½ vanilla bean, seeds scraped and reserved
2 cups whole milk
4 cloves
2 sticks cinnamon
1 nutmeg pod, crushed
¾ cup heavy cream
1 ½ tsp. vanilla extract
1 15-oz. can pumpkin puree.
INSTRUCTIONS
1. Make the crust: Heat oven to 350°. Combine graham cracker crumbs, sugar, and butter in a bowl and stir until evenly combined. Press into the bottom and side of a 9" deep-dish pie plate, and bake until lightly browned at the edges, about 10 minutes. Let cool completely.
2. Make the ice cream: Whisk together sugar, yolks, and vanilla bean and seeds in a 4-qt. saucepan; stir in milk, cloves, cinnamon, and nutmeg, and whisk until smooth. Place over medium heat, and cook, stirring often, until thickened and mixture coats the back of a spoon. Pour through a fine strainer into a bowl and stir in cream, vanilla extract, and pumpkin puree. Let cool and then refrigerate until chilled. Process in an ice cream maker according to the manufacturer's instructions. Transfer ice cream to pie crust, smoothing the top with a rubber spatula, and freeze until set, at least 4 hours.
