Ingredients for Pumpkin Sp Ice Cream Lower In Fat
- 1% Low Fat Milk
- Dark Brown Sugar
- Egg Yolks
- Fat Free Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- Ground Nutmeg
- Ground Ginger
- Ground Cinnamon
- Salt
- Canned Pumpkin
- Reduced Fat Sour Cream
- 1/2 cup crumbled biscotti, for serving
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How to Make Pumpkin Sp Ice Cream Lower In Fat
- In a medium saucepan, whisk together the pumpkin puree, milk, cream, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, ginger, and nutmeg.
- Cook over medium heat, stirring constantly, until the mixture is heated through and the sugars are dissolved, about 5-7 minutes. Do not boil.
- Remove from heat and stir in the vanilla extract.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to thoroughly chill.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This will take about 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until solid.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
- Serve scoops of the ice cream topped with crumbled biscotti.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
55g
Fat
28g
Carbs
6g
