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