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Ingredients
| nonfat canned evaporated milk: 2 cups |
| light brown sugar (packed): 3/4 cup |
| eggs: 5 (yolks) |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| allspice: 1/4 tsp |
| ground cloves: 1/4 tsp |
| salt: 1/4 tsp |
| vanilla extract: 1 tsp |
| canned pumpkin: 1 cup |
Pumpkin Ice Cream Light
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
240 min -
Servings
1 serving(s)
Tags
- In a medium saucepan, combine the milk and brown sugar.
- Cook over a medium heat about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.
- In a small bowl beat the egg yolks and spices.
- Gradually whisk about 1/2 cup of the hot cream into the eggs and continue to whisk until smooth.
- Pour the egg mixture into the cream mixture into the pan.
- Cook and stir over medium heat until the mixture coats a metal spoon, 4-6 minutes.
- DO NOT BOIL.
- Stir in vanilla.
- Whisk the pumpkin into the egg mixture.
- Cover surface with plastic wrap to prevent a skin from forming and refrigerate until chilled, 3 hours or overnight.
- Pour the pumpkin custard into a 2 quart ice cream maker and freeze according to directions.
- Note: You can use canned pumpkin pie, just eliminate the spices.