Lunch: Pumpkin Spice-Cream

Recipe by Kathryn Conrad Spiced with cinnamon, ginger, and nutmeg, this make-ahead dessert tastes like pumpkin pie; crumbled biscotti adds a crusty crunch. This will keep in the freezer for up to four days.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Spice-Cream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 cups 1% low-fat milk, divided
2 tablespoons dark brown sugar
2 large egg yolks
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash of salt
1 cup canned pumpkin
1 (8-ounce) carton reduced-fat sour cream
2 commercial biscotti, crumbled (about 3/4 cup)

Instructions

Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180 ° or until tiny bubbles form around edge (do not boil). Remove from heat.
Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Place mixture in pan. Cook over medium heat until mixture coats a metal spoon (about 4 minutes), stirring constantly. Drain custard through a sieve into a bowl; discard solids.
Combine 1/2 cup 1% milk, sweetened condensed milk, and next 5 ingredients (sweetened condensed milk through salt) in a medium bowl. Stir in pumpkin. Gradually add custard, stirring with a whisk. Cover and chill at least 8 hours.
Combine 1/2 cup pumpkin mixture and sour cream, stirring well with a whisk. Add sour cream mixture to chilled pumpkin mixture, and stir until well blended. Pour the mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.
Spoon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm.

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