Pumpkin Spice-Cream

Spiced with cinnamon, ginger, and nutmeg, this make-ahead dessert tastes like pumpkin pie; crumbled biscotti adds a crusty crunch. This will keep in the freezer for up to four days.

Yield:

8 servings (serving size: 1/2 cup)

Ingredients

1. 1 1/2 cups 1% low-fat milk, divided
2. 2 tablespoons dark brown sugar
3. 2 large egg yolks
4. 1 (14-ounce) can fat-free sweetened condensed milk
5. 1 teaspoon vanilla extract
6. 1/4 teaspoon ground nutmeg
7. 1/8 teaspoon ground ginger
8. 1/8 teaspoon ground cinnamon
9. Dash of salt
10. 1 cup canned pumpkin
11. 1 (8-ounce) carton reduced-fat sour cream
12. 2 commercial biscotti, crumbled (about 3/4 cup)

Directions

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.
2. 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.
3. 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.
4. 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.
5. Spoon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm.

Notes