Pumpkin Sherbet

So, what's the difference between ice cream and sherbet. Well according to the Internet (which may or may not be correct): Ice cream is made with milk, cream, sugar, and eggs. Sherbet is made with fruit juice/puree, sugar, water, and dairy (usually milk).

This makes sense. I've made pumpkin ice cream before with six egg yolks, whole cream and half & half. Way too much saturated fat and calories, which is why I like this recipe from the website skinnytaste a lot. It calls for 1% milk, but I used skim, which is all we had. I cut the sugar to 1/2 cup and with a cup of pumpkin and some spices, that's it. Sometimes when you make the fat-heavy recipes in a home mixer, you can actually taste the fat in the ice cream and it leaves a film in your mouth. This one doesn't do that and with less than 150 calories a half cup, you won't be doing too much damage either. Best of all though it tastes great. Both the Hub and I liked it and found it refreshing on a hot evening.