Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Kathryn Conrad
Recipe by Cooking Light September 2002

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

263 calories; calories from fat 22%; fat 6.3g; saturated fat 3.2g; mono fat 1.8g; poly fat 0.6g; protein 8.7g; carbohydrates 43g; fiber 1.1g; cholesterol 74mg; iron 0.9mg; sodium 204mg; calcium 258mg.
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