Pumpkin Cheesecake Ice Cream Recipe

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Ingredients:

Serving

3/4 cup heavy cream
1 (8 oz) package reduced-fat cream cheese
4 (1 g) packets splenda sugar substitute
1 1/2 cups low-fat milk
5 large egg yolks
1/4-1/2 cup splenda granular or 1/4-1/2 cup equal sugar substitute
1 tsp cornstarch
1 gingerroot
ground cinnamon or cinnamon stick
1 1/2 cups pumpkin puree

Directions:

For the Mix 1 put the heavy cream and cream cheese (Do not use the cream cheese fat free version as it’s flavorless)in a food processor till they completely mix and the texture thickens. Put it into a bowl and sweetened (4 to 5 packages for my taste) or as sweet as you’ll like (Remember to make it a little bit sweeter as the churning process in the ice cream maker machine dulls the flavor) and cover the bowl and put in the fridge till needed.
For the Mix 2 beat in a electric mixer egg yolks, sugar and cornstarch until the mix color lightens. In a saucepan heat the milk before the boiling point remove from stove and add a generous amount of cinnamon powder or 3 to 4 cinnamon sticks and peeled ginger root, cover and let infuse for about 10 minutes.
After the 10 minutes strain the milk infusion and add it to the eggs mixture, mix well and put in a saucepan on low heat continuously stirring till the mix thickens then remove from the heat and mix it with the pumpkin purée in the electric mixer till everything is completely mixed (purée can be purchased unsweeted a in can or you can boil the peeled pumpkin chunks and then make it puree in a food processor. Leftover can be freeze for later use). Before put the mix in the fridge taste it to verify the flavor and always expect it to be a little bit sweeter than you like.
Both mixes have to be very chill before be added in the ice cream maker, usually from 2 or 3 hours in the fridge. Transfer Mix 2 first into ice cream maker and process according to manufacturer's instructions. Usually takes 30 minutes (depending of the machine) for the total time to finish the ice cream, if so 10 minutes before complete the cycle add the Mix 1. If your machine takes more than 30 minutes add the Mix 1 in the last third before the complete process. Remember the Mix 1, contains heavy cream that is the fat that will cream the ice cream, adding it in the last part of the churning process the ice cream will achieve the firm but smooth finish you love in Italian’s Gelattos.
This recipe is not total sugar free as the pumpkin naturally contains fructose (natural sugar found in all fruits), however, diabetics and persons in low sugar diet can enjoy it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	267.48 Kcal (1120 kJ)
Calories from fat	148.98 Kcal
		% Daily Value*
Total Fat	16.55g	25%
Cholesterol	271.73mg	91%
Sodium	176.65mg	7%
Potassium	258.29mg	5%
Total Carbs	17.9g	6%
Sugars	14.16g	57%
Dietary Fiber	0.02g	0%
Protein	11.91g	24%
Vitamin C	1.1mg	2%
Iron	1.3mg	7%
Calcium	187.7mg	19%

Amount Per 100 g
Calories	90.23 Kcal (378 kJ)
Calories from fat	50.25 Kcal
		% Daily Value*
Total Fat	5.58g	25%
Cholesterol	91.66mg	91%
Sodium	59.59mg	7%
Potassium	87.13mg	5%
Total Carbs	6.04g	6%
Sugars	4.78g	57%
Dietary Fiber	0.01g	0%
Protein	4.02g	24%
Vitamin C	0.4mg	2%
Iron	0.4mg	7%
Calcium	63.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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