Pumpkin Spice-Cream

Categories: Dessert

Ingredients

• 1 1/2 cups 1 % lowfat milk divided
• 2 tblsp dark brown sugar
• 2 large egg yolks
• 1 (14 oz) can fat-free sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp ground cinnamon
• Dash of salt
• 1 cup canned pumpkin
• 1 (8 oz) carton reduced fat sour cream
• 2 commercial biscotti, crumbled (about 3/4 cup)

Directions

1. Combine 1 cup 1 % milk and brown sugar in a medium, heavy saucepan, and heat to 180 degrees 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 mix in pan. Cook over medium heat until mixture coats a metal spoon (about 4 minutes), stirring contantly. Drain custard thru a sieve into a bowl; discard solids.

3. Combine 1/2 cup 1% milk, sweetened condensed milk, and next 5 ingredients (sweetened condensed milk thru 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 mix to chilled pumpkin mix, and stir until well blended. Pour the mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions.

5. Sppon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm.

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