I wanted to lighten the pumpkin spice ice cream recipe, so I decided to use Fat-Free Milk, opt for less sugar, and less whipping cream. Also, I used 1 cup of fresh pumpkin puree which I posted a few days ago. The taste is as good as it looks!
Anyway a few years ago, while everyone was out buying the iPhone, iPod or the latest gadget in the tech world, I was looking for an ice cream maker. Oh yeah... you could say I am a kitchen geek, and found one I liked. I bought a Cuisinart Automatic Ice Cream & Sorbet Maker, and since then, we have been making all kinds of fabulous flavors!
If you don't have one, I highly recommend getting one. It's fun for the whole family making home-made ice creams, yogurts and sorbets!
Pumpkin Spice Ice Cream - Lightened!
- 1 +1/2 cups of heavy cream
- 1 cup Fat-Free Milk
- 1/2 cup of sugar
- 1 tsp. ground cinnamon
- 2 tsp. pumpkin pie spice
- 1/8 tsp. salt
- 1/2 tsp. vanilla
- 1 cup pumpkin puree
In a medium pot. Heat whipping cream, milk, sugar, spices and salt.
Heat over medium heat until sugar has dissolved and bubble form around the edge of pot.
Remove from heat. Stir in the vanilla and pumpkin puree.
Pour into a bowl and refrigerate until the mixture is cold. About 3 hours or overnight.
Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Yields: 1 + 1/2 Quart