Pumpkin Spice-Cream
(Dessert)

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)

DIRECTIONS

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.

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.

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

Recipe from Cooking Light, September, 2002.