Why pumpkin pie when you can pumpkin ice cream? This pumpkin ice cream is rich, creamy, easy to make and has far less fat and calories than regular pumpkin ice cream – or regular pumpkin pie, for that matter! If you have an ice cream maker, this is a wonderful addition to your holiday desserts. Or if you have pumpkin left over from something else, this is a unique and delicious way to use it up!
Have you noticed that ice cream recipes usually call for half and half and heavy cream? I find that using fat free evaporated milk in place of the half and half and regular evaporated milk in place of the cream works great, and cuts the fat and calories to a place I can deal with. You can give lighter ice cream a richer texture by adding some xantham gum – I found some at Walmart for some ridiculously low price, like under a buck a package.
Lighter Pumpkin Ice Cream
adapted from Bruce Weinstein’s Pumpkin Ice Cream in The Ultimate Ice Cream Book
makes about three cups
1/4 cup light brown sugar
1/4 cup maple syrup
2 egg yolks
1 1/2 tsp cornstarch
a generous 1/4 tsp cinnamon
about an 1/8 tsp nutmeg
about an 1/8 tsp ground ginger
1/4 tsp xantham gum (optional, makes the texture extra creamy)
1/2 cup fat free evaporated milk
1 cup solid-pack pumpkin (be sure it’s not the pie mix)
1/2 cup regular evaporated milk
1 tsp vanilla
1/4 cup raisins
1. In a medium bowl, beat the brown sugar and syrup into the egg yolks until the mixture thickens. Beat in the cornstarch, spices and xantham gum (if using), then set the bowl aside.
2. Bring the fat free evaporated milk to a simmer in a heavy saucepan. Take it off the heat, and slowly and gradually beat it into the egg yolk mixture. Pour the entire mixture back into the pan, and turn the heat to low. Stir the mixture constantly until it starts to thicken slightly. Be sure not to let the mixture boil, or the eggs will scramble.
3. Take the pan off the heat. Once the custard is cool, stir in the pumpkin, regular evaporated milk and vanilla. Transfer to a plastic container, cover and refrigerate until cold, or just leave it overnight.
4. Freeze the chilled custard in your ice cream maker according to the directions. As it churns, add the raisins and let the machine mix them in. Mine were pretty sticky, so I dropped them in one by one; that might sound excessive, but it only took a few minutes as was kind of fun.
Per serving, 140g: 190 calories (36 calories from fat); 4.0g fat (6%)(1.9g sat, 0g trans); 92mg cholesterol (31%); 66mg sodium (3%); 34.5g carbohydrates (12%); 2.0g fiber (13%); 5.5g protein; Vitamin A 158%; Calcium 19%; Vitamin C 5%; Iron 8%