Low-Carb Pumpkin Frozen Custard

3 cups heavy cream

1 cup canned pumpkin

3/4 cup sugar-free sweetener (Splenda or Truvia are my choices with Truvua coming in a little higher on the carb count))

1 tsp vanilla extract

1 tsp pumpkin pie spice

4 large egg yolks


In saucepan over medium-low heat add all ingredients except egg yolks and whisk until blended. While cream mixture is heating, beat egg yolks in separate bowl. Take one cup of heated cream mixture and gradually add to egg yolks while continuously whisking (make sure cream mixture does not come to a boil). After adding cream to egg yolks, pour cream and egg mixture back into saucepan. Over low heat whisk continuously until mixture covers the back of a spoon. Remove pan from heat and cool to room temperature. Once cooled, pour mixture into ice cream machine and mix 8-10 minutes until soft set.


Yields 8 servings (1/2 cup each) - approximately 6.5 net carbs per serving