Butternut Squash Ice Cream

Butternut Squash Ice Cream
Recipe Type: Dessert
Author: Edible Austin
It’s winter squash season, and time to get a bit… adventurous… in our eating. Here’s a recipe for Butternut Ice Cream from Edible Austin (available here: http://www.edibleaustin.com/content/editorial/recipes/butternut-squash-ice-cream)
  • 2 c. whole milk
  • 1 c. heavy cream
  • 12 egg yolks
  • 8 oz. white chocolate, chopped
  • 1/3 c. plus 1 Tbsp. simple syrup
  • 1 ½ c. roasted butternut squash, pureed*
  • 1 inch piece ginger, peeled
  1. Combine milk, cream and ginger piece in medium saucepot and bring to scalding point, or just until it starts to boil. Allow to steep for 10 minutes off the heat, and then return to a boil.
  2. Whisk together the egg yolks and agave syrup in a separate bowl, slowly whisk in the hot milk mixture so as not to cook the eggs.
  3. Return the mixture to the saucepot and place over medium-low heat, using a rubber spatula or wooden spoon to stir constantly. The custard is done when it thickens enough to coat the back of the spoon and hold its shape. Be careful not to overcook or the eggs will scramble.
  4. Add the chopped white chocolate, then and stir until it is completely melted.
  5. Add butternut squash puree and whisk, or use an immersion blender to combine completely.
  6. Strain and cool over ice bath or in the refrigerator overnight. Time allows the proteins to bind and will help produce a smoother texture with more complexity in flavor.
  7. Next day, freeze in ice cream machine according to manufacturer’s directions, then put into chilled container and directly into the freezer. Allow to set up for at least 2 hours. Ice cream will keep in freezer for up to a week.
  8. Additional Tips: To roast butternut squash, wash and cut one squash in half. I normally keep the seeds in for roasting because they impart a stronger squash flavor. Drizzle the halves with canola oil and a pinch of salt, then face them down on a sheet tray lined with aluminum foil (makes for easy clean-up) and roast in 450˚ oven for 30-45 minutes, or until tender enough to stick a fork easily through it. Allow to cool completely before removing the seeds and scooping out the flesh from the skin. Puree in a food processor or blender until very smooth. Quantity will depend on the size of the squash.
  9. You can also make your own ice cream sandwiches with chewy chocolate ginger cookies, or blend to make a butternut milk rum punch.