November 29, 2011

Pumpkin Pie Ice Cream

All the delicious flavors found in pumpkin pie, just frozen! This is another recipe that I made for Thanksgiving dinner and was a big hit. If you can't indulge a bit during the holidays, when can you? This recipe certainly fits the bill. Once again I had the difficulties of making ice cream light. I got the inspiration for this recipe from Christie's Corner. I made a few alterations in an attempt to make it lighter. The result tastes just like real ice cream so my mission was accomplished.

I added crushed graham crackers to act like the crust. The ice cream tastes perfectly fine without them, so you can leave them out if you wish.

Making ice cream can sometimes be a long process, but I promise the results are worth it.

Pumpkin Pie Ice Cream
Adapted from Christie's Corner

Makes 8 servings, serving size 1/2 cup

1 cup heavy whipping cream
1 cup light cream
1/2 cup skim milk
1/2 cup 1% milk
1 cup pumpkin puree
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 graham cracker sheets (8 small cookies) crushed

1. Combine creams, milks, sugar and spices in a saucepan and gently heat until the sugar has dissolved and bubbles form around the edge.

2. Place the pumpkin into a bowl and stir in he warmed cream mixture along with the vanilla extract.

3. Cover and refrigerate until the mixture is cold, about 6 hours or overnight.

4. Pour into an ice cream maker and freeze according to the manufacturer's directions. About 3 minutes before the ice cream is done add in the crushed graham crackers.

Nutritional Information
Calories: 248
Fat: 16
Carbohydrates: 16
Fiber: 2
Protein: 3
Sodium: 111
Points+: 6


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