Pumpkin Spice-Cream
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 of salt ⓘ
- 1 cup canned pumpkin ⓘ
- 1 (8-ounce) carton reduced-fat sour cream ⓘ
- 2 commercial biscotti, crumbled (about 3/4 cup) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
822
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).