Homemade Pumpkin Spice Ice Cream

Unlike store-bought frozen desserts, this one supplies fiber and protective antioxidant vitamins along with lovely fresh flavor and creamy texture that can only come from doing it yourself.

from Vegetables for Vitality
Homemade Pumpkin Spice Ice Cream

Unlike store-bought frozen desserts, this one supplies fiber and protective antioxidant vitamins along with lovely fresh flavor and creamy texture that can only come from doing it yourself.

IngredientsNumber of servings: Makes 6 servings

  • 1 1/4 cups evaporated low-fat (2%) milk
  • 1 large egg
  • 1/2 cup packed light-brown sugar
  • 2/3 cup canned solid-pack pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Large pinch ground nutmeg
  • Pinch salt

    How to make it   20 minutes

  • 1

    In medium saucepan, bring milk to a boil. In large bowl, whisk together egg and sugar. Gradually whisk in boiling milk. Stir in pumpkin, vanilla, ginger, cinnamon, nutmeg, and salt. Refrigerate until thoroughly chilled.

  • 2

    Freeze in ice cream maker, following manufacturer’s directions. Soften slightly before serving.

  • Nutritional Information(per serving)

    • Calories: 141
    • Fat: 2 g
    • Saturated Fat: 1 g
    • Cholesterol: 40 mg
    • Sodium: 102 mg
    • Carbs: 26 g
    • Protein: 5 g
    • Fiber: 1 g
     

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