Pumpkin Spice-Cream Recipe

Name: Pumpkin Spice-Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180u00b0 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.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin Spice-Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Spice-Cream

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