A few weeks ago, my husband and I traveled to North Carolina to celebrate our anniversary. While there, we stopped at a little ice cream parlor and I ate the BEST pumpkin ice cream I've ever had. It was delicious. It was so good, I had it two days in a row. Oh yes, I did!!! The first time I had pumpkin and chocolate with hot caramel sauce and pecans. The last time I had it without the chocolate. Oh my goodness it was so good. I'm sure it wasn't figure friendly. So when I saw this yummy recipe for Pumpkin Sherbet, I knew I had to try it. I wish I had an ice cream maker. But I don't. In the mean time, I figured I could make a faux Pumpkin ice cream by pouring the mixture into a Pyrex dish and freezing. It sort of worked. I forgot about it and the ice crystals got too large. Next time, I'll remember. it was really good.
So here's what I did:
2-1/4 cup fat free milk
1/2 cup sugar
1 cup canned pumpkin
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
Bring milk, sugar and pumpkin to a boil. reduce and to simmer 1 minute.
add vanilla and spices. Pour into pyrex and freeze. remember to stir
every 15-30 minutes. Freeze solid. Scoop and serve.
Serving Size: 5 - 1/2 cup servings; 132 calories, 0.2 gr fat, 28.3 gr carbs, 4.4 gr protein
I removed it from the Pyrex to a plastic container with a lid.
Okay, so I drizzled a little caramel ice cream syrup and chopped walnuts over the top. It was pretty tasty! I have an idea I want to try with this. If it works, I'll share it with you.