Even though the weather hasn’t reflected it lately, it’s fall! And fall means pumpkins! And now it’s time for…. Pumpkin Sherbet by Skinnytaste! Woo hoo! Click HERE for the full post.
Servings: 5 • Serving Size: 1/2 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 153.1 • Fat: 1.2 g • Protein: 4.1 g • Carb: 31 g • Fiber: 0.7 g • Sugar: 29.1 g
- 2 1/4 cups 1% milk
- 1/2 cup + 2 tbsp sugar
- 1 cup pumpkin puree (or canned pumpkin)
- 2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of clove
- pinch of salt
In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.
Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
Makes 2 3/4 cups.