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.

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.

[ingredients-list title=”Ingredients” serving_size=”Makes 6 servings”]

[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Large pinch ground nutmeg
  • Pinch salt

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”20 minutes”]

[step-item number=”1″ image_url=”” title=”” ]

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.

[/step-item]

[step-item number=”2″ image_url=”” title=”” ]

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

[/step-item]

[nutrition-info calories=”141″ calories_fat=”” fat=”2 g” sat_fat=”1 g” choles=”40 mg” sodium=”102 mg” carbs=”26 g” sugars=”” protein=”5 g” fiber=”1 g”]  [/nutrition-info]

[/step-list-wrapper]

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Originally Published in Reader's Digest