Brown Butter Ice Cream Pie

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier cookie removal.

2. 2

   Whisk together flour, confectioners' sugar, and salt in a medium bowl. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Don't overmix.

3. 3

   Press the mixture into the bottom and up the sides of a 23cm (9-inch) pie dish. Bake for 15-20 minutes or until lightly golden.

   Tip: Let cool completely.

4. 4

   Make the brown butter ice cream according to your ice cream maker's instructions.

   Tip: If using a stovetop method, melt the butter in a saucepan over medium heat, stirring constantly, until it turns a deep golden brown and smells nutty. Let cool.

5. 5

   In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cooled brown butter mixture.

   Tip: Be gentle to avoid deflating the mixture.

6. 6

   Add the vanilla extract and fold to combine.

   Tip: Taste and adjust if necessary.

7. 7

   Pour the ice cream mixture into the cooled pie crust.

   Tip: Smooth the top with a spatula or spoon.

8. 8

   Refrigerate for at least 2 hours or until set. Sprinkle with chocolate chips, chopped nuts, and semisweet chocolate.

   Tip: Optional: Top with a sprinkle of cocoa powder for added texture.

9. 9

   Slice and serve immediately.

   Tip: Optional: Freeze for up to 2 months and scoop as needed.