Fat-free Pumpkin Ice Cream

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 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.
• 2 remove from heat and transfer to a metal bowl placed in an ice bath. stir until cool. add pumpkin, vanilla, and rum. mix well.
• 3 press plastic wrap onto surface of custard to prevent film from forming. refrigerate for several hours or overnight.
• 4 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 chocolate chips the last 5 minutes of churning.
• 5 place in container and allow to firm up in freezer 2-4 hours before serving.
• 6 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.