Last night our family tried our hand at some homemade Pumpkin Spice Ice Cream. We got the recipe from Skinny Taste which is a fabulous resource for those of us who are health conscious when it comes to making wise food choices. Technically it is sherbert but the texture is divine! It truly tastes like frozen pumpkin pie in your mouth – without the crust. I might even add chunks of homemade graham cracker crust into it next time, which I am sure will be later this week! LOL.
For this recipe we used our Cuisinart Ice Cream/Frozen Yogurt maker for this and it worked perfectly!
Just a quick tip, I brewed some coffee in our Keurig this evening after dinner and put a scoop of this inside along with some half and half….all I can say is WOW! It was scrumptious!
Recipe used with permission from: Skinnytaste.com
Servings: 5 • Serving Size: 1/2 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 153.1 • Fat: 1.2 g • Protein: 4.1 g • Carb: 31 g • Fiber: 0.7 g • Sugar: 29.1 g
- 2 1/4 cups 1% milk
- 1/2 cup + 2 tbsp sugar
- 1 cup pumpkin puree (or canned pumpkin)
- 2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of clove
- pinch of salt
In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.
Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
Makes 2 3/4 cups.