ICE CREAM: PUMPKIN ICE CREAM(click here to print)

• 
  
• PUMPKIN ICE CREAM
• 
  
• 
  
• 1 Cup unsweetened pumpkin puree
• 1 Teaspoon vanilla extract
• 2 Cups heavy cream; divided
• 1/3 Cup granular sugar substitute (xylitol)
• a pinch powdered pure stevia
• 5 large egg yolks
• 3/4 Teaspoon ground cinnamon
• 3/4 Teaspoon ground ginger
• 1/8 Teaspoon ground nutmeg
• 1/4 Teaspoon salt

Directions

1. Combine the pumpkin and vanilla in a small bowl.  Place in the refrigerator. 
2. In a small bowl whisk the egg yolks with the remaining 1/2 cup cream; set aside.  In a medium sauce pan heat 1 1/2 cups cream, granular sugar substitutes, cinnamon, ginger, nutmeg and salt.  Heat over medium high until it begins to simmer (do not boil).  
3. Add the hot mixture slowly to the eggs while whisking until all has been incorporated.  Transfer the mixture back to the pan and cook over medium heat while stirring until it thickens slightly and begins to coat the back of a wooden spoon.  Remove from heat, whisk in the pumpkin and vanilla mixture, and transfer to a container and set into a water/ice bath to cool quickly.  
4. Once cool, cover and place in the refrigerator for at least 4 hours or overnight.  Once thoroughly chilled place in an ice cream maker and follow manufacturers directions.  Makes 12  1/3-cup servings.   3 net carbs
5. *www.atkins.com*