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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.