HOMEMADE PUMPKIN ICE CREAM
Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 quart.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
FAT-FREE PUMPKIN ICE CREAM
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.
Provided by Barefoot Caveman
Categories Frozen Desserts
Time 20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 145.6, Fat 1.4, SaturatedFat 0.9, Cholesterol 4.9, Sodium 174.9, Carbohydrate 30.4, Fiber 0.4, Sugar 21.6, Protein 3
PUMPKIN ICE CREAM
Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!
Provided by PalatablePastime
Categories Frozen Desserts
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together ingredients until smooth.
- Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
- When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
- Freeze time is cook time (average machine timing).
SUGAR AND FAT FREE VANILLA ICE CREAM
Make and share this Sugar and Fat Free Vanilla Ice Cream recipe from Food.com.
Provided by kmurph420
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Sprinkle gelatin over skim milk in small saucepan over low heat until completely dissolved. Cool to room temperature.
- Combine remaining ingredients in blender or food processor until well combined.
- Add milk-gelatin mixture to blender and blend for a few more seconds.
- Chill completely.
- Blend for a few seconds before pouring into ice cream maker.
Nutrition Facts : Calories 798.8, Fat 6.5, SaturatedFat 2.3, Cholesterol 36.3, Sodium 1196, Carbohydrate 95, Sugar 64.2, Protein 82.4
TRULY FAT FREE TRULY DELICIOUS ICE CREAM!
This really is fat-free ice cream...in my opinion, better than frozen yogurt because there is no tart taste. This recipe was inspired by a lot of people here who gave me ideas for substitutions and also Heather Feather, whose cookie dough ice cream recipe led me to the ratios of ingredients! Thanks to all! Even my kids love this...they think it tastes like Breyer's vanilla bean ice cream! Note: Freezing time is listed in cook time.
Provided by Karen..
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat together egg substitutes, sugar, and vanilla well (I do this by hand, but I guess you could use a hand-mixer).
- Add half and half and milk and beat well.
- Keep in refrigerator until ready to use or use immediately if still very cold.
- Pour into ice cream maker and let churn for 25-30 minutes (or follow the instructions that came with your machine for freezing).
- If adding anything, add 5 minutes before freezing process is done.
- You can play around with different extracts and add-ins to come up with various flavors (I think mint extract with chocolate chips would be good).
SUGAR FREE FAT FREE PUMPKIN PIE
Make and share this Sugar Free Fat Free Pumpkin Pie recipe from Food.com.
Provided by Sunshine_Trish
Categories Pie
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- In a large bowl mix egg whites, splenda & salt.
- Add the Pumpkin to egg mixture, along with the Cinnamon & Ginger.
- Mix til well blended. (I use a whisk).
- Add FF Evap Milk. Blend well.
- Pour into unbaked pie shell.
- Bake at 425 for 15 minutes
- Reduce heat to 350 & bake for an additional 35 minutes.
Nutrition Facts : Calories 129.3, Fat 5.3, SaturatedFat 1.8, Cholesterol 1.7, Sodium 171.2, Carbohydrate 16.4, Fiber 0.6, Sugar 6.3, Protein 4.5
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