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Receta Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce
Ingredientes
- 1 1/2 cups graham cracker crumbs (about 9-10 whole crackers)
- 1/4 cup sugar
- pinch salt
- 6 tablespoons unsalted butter, melted
- Filling
- 1/2 cup canned pure pumpkin
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 3 1/2 cups vanilla ice cream
- Chocolate-Almond Bark
- 6 oz semisweet chocolate, finely chopped
- 1/3 cup slivered almonds, toasted and coarsely chopped
- Whipped Cream and Toffee Sauce
- 1 cup packed light brown sugar
- 1/4 cup corn syrup
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 1 1/2 cups heavy cream, divided
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 tablespoons granulated sugar
View Full Recipe at Tracey's Culinary Adventures
