Pumpkin Ice Cream Light

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 2 cups fat-free evaporated milk
• 3/4 cup packed brown sugar
• 5 egg yolks
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin

Recipe

• 1 in a medium saucepan, combine the milk and brown sugar.
• 2 cook over a medium heat about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.
• 3 in a small bowl beat the egg yolks and spices.
• 4 gradually whisk about 1/2 cup of the hot cream into the eggs and continue to whisk until smooth.
• 5 pour the egg mixture into the cream mixture into the pan.
• 6 cook and stir over medium heat until the mixture coats a metal spoon, 4-6 minutes.
• 7 do not boil.
• 8 stir in vanilla.
• 9 whisk the pumpkin into the egg mixture.
• 10 cover surface with plastic wrap to prevent a skin from forming and refrigerate until chilled, 3 hours or overnight.
• 11 pour the pumpkin custard into a 2 quart ice cream maker and freeze according to directions.
• 12 note: you can use canned pumpkin pie, just eliminate the spices.