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]