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 the other day. Smooth, creamy and very light! The taste of this ice cream is as good as it looks, with a subtle flavor of pumpkin- not overpowering.
Homemade ice cream is easy, cheaper to make and healthier to eat. I wanted to revive this one from our archives again since pumpkin spice flavor happens to be one of our favorite flavors.
If you have pumpkins outside your door, now is the time to bring in the smaller ones to make pumpkin puree.
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!
Thanks for stopping by! Have a wonderful weekend! Enjoy!
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. pure vanilla extract
- 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 bubbles 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 Quarts
