Pumpkin Spice Cream

By Texaschef11

Ingredients

• 1 1/2 * 1 1/2 cups 1% low-fat milk, divided
• 2 * 2 tablespoons dark brown sugar
• 2 * 2 large egg yolks
• 1 * 1 (14-ounce) can fat-free sweetened condensed milk
• 1 * 1 teaspoon vanilla extract
• 1/4 * 1/4 teaspoon ground nutmeg
• 1/8 * 1/8 teaspoon ground ginger
• 1/8 * 1/8 teaspoon ground cinnamon
• * Dash of salt
• 1 * 1 cup canned pumpkin
• 1 * 1 (8-ounce) carton reduced-fat sour cream
• 2 * 2 commercial biscotti, crumbled (about 3/4 cup)

Preparation

Step 1

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