Pumpkin Sp-Ice Cream, Lower in Fat

There's no reason not to enjoy pumpkin ice cream at any time of the year. Spiced lightly with cinnamon, ginger, and nutmeg, this make-ahead dessert tastes like pumpkin pie; crumbled biscotti adds a crusty crunch. The time given is only for making the custard as chill and freezing times can vary greatly. If you would like to increase the amount of spice fell free to indulge

• Ready In: 20 mins
• Yields: 4 cups

Ingredients

• 1 1⁄2 cups 1% low-fat milk, divided
• 2  tablespoons dark brown sugar
• 2  large  egg yolks
• 1 (14 ounce) can  fat-free sweetened condensed milk
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground ginger
• 1⁄4 teaspoon ground cinnamon
• 1  dash salt
• 1  cup canned pumpkin
• 1 (8 ounce) carton reduced-fat sour cream
• 2  biscotti, crumbled (homemade or commercial, 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.