Homemade Pumpkin Spice Ice Cream

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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