Pumpkin Sp-Ice Cream, Lower in Fat
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
4 cups
ingredients
- 1 1⁄2 cups 1% low-fat milk, divided
- 2 tablespoons dark brown sugar
- 2 large egg yolks
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1 dash salt
- 1 cup canned pumpkin
- 1 (8 ounce) carton reduced-fat sour cream
- 2 biscotti, crumbled (homemade or commercial, about 3/4 cup)
directions
- Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.
- Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Place mixture in pan. Cook over medium heat until mixture coats a metal spoon (about 4 minutes), stirring constantly. Drain custard through a sieve into a bowl; discard solids.
- Combine 1/2 cup 1% milk, sweetened condensed milk, and next 5 ingredients (sweetened condensed milk through salt) in a medium bowl. Stir in pumpkin. Gradually add custard, stirring with a whisk. Cover and chill at least 8 hours.
- Combine 1/2 cup pumpkin mixture and sour cream, stirring well with a whisk. Add sour cream mixture to chilled pumpkin mixture, and stir until well blended. Pour the mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.
- Spoon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My household is a little divided on this one. We could taste the sour cream, which we didn't care for, but otherwise the flavor is just like a pumpkin pie. I used gingersnaps instead of biscotti to enchance the spice profile, which worked well. Besides the sour cream, the flavor was good. Makes me want some pumpkin pie!
Tweaks
-
My household is a little divided on this one. We could taste the sour cream, which we didn't care for, but otherwise the flavor is just like a pumpkin pie. I used gingersnaps instead of biscotti to enchance the spice profile, which worked well. Besides the sour cream, the flavor was good. Makes me want some pumpkin pie!