Prep 20 mins
Cook 0 mins
I haven't found fat-free pumpkin ice cream on the web yet, so I thought I would share the love. Rich and creamy with holiday goodness, it's hard to believe it's fat-free.
- 3⁄4 cup packed dark brown sugar
- 1⁄2 cup Splenda granular
- 3 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 4 cups fat-free half-and-half
- 1⁄2 cup Egg Beaters egg substitute
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons vanilla
- 1 teaspoon spiced rum
- In a large saucepan, combine the first 8 dry ingredients. Gradually add 1 cup of the half-and-half and mix well. Stir in the remaining half-and-half and slowly heat over medium heat until it comes barely to a boil. Remove from heat. Whisk egg substitute until lightly beaten. Very gradually whisk 1 cup of the hot mixture into the eggs. Then return all to the pan whisking constantly. Cook and stir over medium heat until mixture reaches 165 degrees.
- Remove from heat and transfer to a metal bowl placed in an ice bath. Stir until cool. Add pumpkin, vanilla, and rum. Mix well.
- Press plastic wrap onto surface of custard to prevent film from forming. Refrigerate for several hours or overnight.
- Fill cylinder of 2 quart ice cream maker and follow manufacturer's instructions. Optional (although this will add traces of fat, but so worth it): Add 2/3 cup graham crackers crumbled into 1/4 inch morsels and 1/3 cup white chocolate chips the last 5 minutes of churning.
- Place in container and allow to firm up in freezer 2-4 hours before serving.
- Note: The nutritional info for fat-free half-and-half is incorrect and throwing off the total fat calculation count. It should calculate to almost zero total fat.