Desserts
Pumpkin Frozen Yogurt
5 Cups
Pumpkin Frozen Yogurt
5 Cups
Getting tired of the same old pumpkin desserts? Serve this to your guests with some fresh ginger bread and whipped cream.
Nutritional information per serving (based on ½ cup):Calories 242 (36% from fat)
carb. 37g
pro. 2g
fat 10g
sat. fat 8g
chol. 39mg
sod. 50mg
calc. 81mg
fiber 2g
carb. 37g
pro. 2g
fat 10g
sat. fat 8g
chol. 39mg
sod. 50mg
calc. 81mg
fiber 2g
Ingredients
- 1 cup heavy cream
- 1 can (15 ounces) pumpkin purée (about 1¼ cups)
- 1⅓ cups packed light brown sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch sea or kosher salt
- 2 cups plain, whole-milk yogurt (you can substitute vanilla yogurt, but then reduce the vanilla extract to 1 teaspoon)
- 1½ teaspoons pure vanilla extract
Preparation
- In a small to medium saucepan, combine all ingredients, except for the yogurt and vanilla. Bring to a slight simmer, whisking occasionally to combine ingredients. Cool to room temperature.
- In a medium mixing bowl, whisk the yogurt and vanilla together until combined. Slowly whisk in the cooled cream/pumpkin mixture and continue to whisk until combined. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
- Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
