Pumpkin Spice-Cream

Spiced with cinnamon, ginger, and nutmeg, this make-ahead dessert tastes like pumpkin pie; crumbled biscotti adds a crusty crunch. This will keep in the freezer for up to four days.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 1 1/2  cups  1% low-fat milk, divided
• 2  tablespoons  dark brown sugar
• 2  large egg yolks
• 1  (14-ounce) can fat-free sweetened condensed milk
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  ground nutmeg
• 1/8  teaspoon  ground ginger
• 1/8  teaspoon  ground cinnamon
• Dash of salt
• 1  cup  canned pumpkin
• 1  (8-ounce) carton reduced-fat sour cream
• 2  commercial biscotti, crumbled (about 3/4 cup)

Preparation

Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Place mixture in pan. Cook over medium heat until mixture coats a metal spoon (about 4 minutes), stirring constantly. Drain custard through a sieve into a bowl; discard solids.

Combine 1/2 cup 1% milk, sweetened condensed milk, and next 5 ingredients (sweetened condensed milk through salt) in a medium bowl. Stir in pumpkin. Gradually add custard, stirring with a whisk. Cover and chill at least 8 hours.

Combine 1/2 cup pumpkin mixture and sour cream, stirring well with a whisk. Add sour cream mixture to chilled pumpkin mixture, and stir until well blended. Pour the mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.

Spoon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm.

Nutritional Information

Calories:

263 (22% from fat)

Fat:

6.3g (sat 3.2g,mono 1.8g,poly 0.6g)

Protein:

8.7g

Carbohydrate:

43g

Fiber:

1.1g

Cholesterol:

74mg

Iron:

0.9mg

Sodium:

204mg

Calcium:

258mg