As a seasonal dessert, serve a batch of Pumpkin Pie Ice Cream with Almond Maple Crunch. Made with pure pumpkin and Nielsen-Massey Mexican Pure Vanilla and Pure Lemon Extracts, this creamy treat with a sweet crunch makes for the perfect ending to an elegant party.


 Pumpkin Pie Ice Cream with Almond Maple Crunch
(Yield 1½ Quarts)


Ice Cream

1 cup 100% pure canned pumpkin
1 cup firmly packed light brown sugar
2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon Nielsen-Massey Pure Lemon Extract
¼ teaspoon salt
2 cups heavy whipping cream
1 cup whole milk


In a 4-quart glass measuring cup, add pumpkin, sugar, vanilla extract, pumpkin pie spice, cinnamon, lemon extract and salt; stir to combine. Cover and refrigerate until well chilled, about 1 hour. Remove from refrigerator; add cream and milk; stir to combine.

Assemble ice cream maker. Turn ice cream maker on and pour pumpkin ice cream mixture into *frozen container. Let mix until ice cream thickens, about 20-30 minutes. Transfer ice cream into an airtight container and freeze overnight.

*Follow manufactures directions for freezing container, 24 hours or longer is ideal.

Almond Maple Crunch

1 cup coarsely chopped raw almonds
¼ cup pure maple syrup
1 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
¼ teaspoon Nielsen-Massey Pure Almond Extract
½ teaspoon ground cinnamon


Line a large rimmed baking sheet with parchment paper; set aside. In a small bowl, combine maple syrup, vanilla and almond extracts; set aside.

Coat a large heavy skillet with cooking spray and place on medium-high heat. Add chopped almonds, stir continuously, just until almonds are toasted, about 3 minutes. Pour maple syrup mixture over warm almonds and stir until almonds are coated, about 2 minutes.

Remove from heat and place almonds evenly on parchment paper to cool. Then evenly sprinkle warm almonds with cinnamon. Top Pumpkin Pie Ice Cream with Almond Maple Crunch before serving.