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    Pumpkin Spice-Cream

    Source of Recipe


    Cooking Light-9/02


    List of 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
    • 1/8 teaspoon ground cinnamon
    • dash salt
    • 1 cup canned pumpkin
    • 1 (8 ounce) carton reduced-fat sour cream
    • 2 commercial biscotti, crumbled (about 3/4 cup)


    Instructions


    1. Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat.

    2. Place egg yolks in a bowl. Graduall 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.

    3. Combine 1/2 cup 1%, 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.

    4. 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.

    5. Spoon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm.

    6. Yield: 8 servings (serving size: 1/2 cup). 263 cal, 6.3g fat, 8.7g pro, 43g carb, 1.1g fiber, 74mg chol, 0.9mg iron, 204mg sod, 258mg calc.



 

 

 


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