Buttermilk-Pumpkin Pie Ice Cream
Sandwich the ice cream between thin chocolate wafers for an easy ice-cream sandwich.
Ingredients
- 1 cup sugar, divided
- 6 large egg yolks
- 1 1/2 cups half-and-half
- 1 cup evaporated fat-free milk
- 1 cup low-fat buttermilk
- 12 ounces leftover pumpkin pie (about [1/2] 9-inch pie), chilled and cut into small slices
Directions
Step 1
Combine 1/2 cup sugar and egg yolks in a large bowl, stirring with a whisk until mixture is pale.
Step 2
Combine half-and-half, evaporated milk, and remaining 1/2 cup sugar in a medium saucepan; bring to a gentle boil over medium heat, stirring occasionally, until sugar is dissolved.
Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk; return milk-egg mixture to pan.
Cook over medium-low heat 6 minutes or until mixture thickens and coats a rubber spatula, stirring constantly with spatula.
Strain through a sieve into a large bowl set over a larger ice-filled bowl. Let stand until cool, stirring occasionally. Add buttermilk, stirring with a whisk.
Pour into an airtight container; cover and chill 30 minutes.
Step 3
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Add pie just before removing ice cream and while machine is still churning.
Remove ice cream to an airtight container; freeze 3 hours or until firm.
Nutritional Information
- Calories 214
- Fat 8.6g
- Satfat 4g
- Monofat 3.1g
- Polyfat 1g
- Protein 6g
- Carbohydrate 29g
- Fiber 0.0g
- Cholesterol 117mg
- Iron 1mg
- Sodium 126mg
- Calcium 115mg
