Pumpkin Ice Cream

Here, thanks to the Cooking Light website, is the recipe for the pumpkin ice cream I made over the weekend. Note that it does require 8 hours of cooling time in the fridge before you can actually make the ice cream in your machine.

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 (I used pureed pumpkin from an actual pumpkin)
• 1  (8-ounce) carton reduced-fat sour cream
• 2  commercial biscotti, crumbled (about 3/4 cup) (I used ginger cookies instead)

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.

Taken from Kathryn Conrad, Cooking Light, SEPTEMBER 2002 (Have I really been holding on to this recipe for that long, never to have tried it before?! What was I thinking?!)