I know, I know....ice cream in the fall?  Doesn't quite fit does it?  But hear me out.  Having lived in Phoenix for quite some time a nice fall day is sometimes considered a cool 90 degrees.  Pumpkin spice ice-cream allows you have the best of both worlds.  That wonderfully delicious fall spice taste you crave but a cool treat refreshing treat you can enjoy when the forecast is sun with more a little more sun.  Enjoy.

| ingredients | 
1 cup heavy cream
1 cup 2% milk
1 can fat-free sweetened condensed milk
1 teaspoon vanilla extract
1 cup pure pumpkin puree
2 tablespoons dark brown sugar
2 large egg yolks
8 ounces reduced fat sour cream
1 teaspoon cinnamon
dash of ginger
dash of allspice
dash of nutmeg
| directions | 
combine one cup heavy cream
and brown sugar in a heavy saucepan
heat to 180 degrees
or until tiny bubbles form around edge
remove from heat

place egg yolks in a bowl
gradually add hot milk mixture
to egg yolks and stir 
constantly with a whisk
place mixture in a pan
cook over medium heat 
until mixture coats a metal spoon
stirring constantly
drain custard through a sieve
discard solids

conbine 1/2 cup 1% milk
sweetened condensed milk
vanilla extract, nutmeg, ginger and cinnamon
in a medium bowl
stir in pumpkin
gradually add custard
stirring with a whisk
cover and chill for eight hours

combine 1/2 cup pumpkin mixture
sour cream and stir well with a whisk
add mixture   to chilled pumpkin mixture
and stir until well blended
pour the mixture into  
ice cream maker
freeze accordingly

| enjoy | 
on a lovely sunny fall day