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Pumpkin Spice-Cream

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Yield 8 servings (serving size: 1/2 cup)
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.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  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.