Pumpkin Spice-Cream

Pumpkin Spice-Cream Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Spiced with cinnamon, ginger, and nutmeg, this make-ahead dessert tastes like pumpkin pie; crumbled biscotti adds a crusty crunch. This will keep in the freezer for up to four days.
4

Worthy of a special occasion

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 22 %
Fat 6.3 g
Satfat 3.2 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 8.7 g
Carbohydrate 43 g
Fiber 1.1 g
Cholesterol 74 mg
Iron 0.9 mg
Sodium 204 mg
Calcium 258 mg

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)

Preparation

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.

Note:

Kathryn Conrad,

September 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note