Fall
by: AppleAnnie
October27,2010
0 Ratings
- Serves 6-8
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Author Notes
Mark Bittman’s pumpkin ice cream formula in How to Cook Everything was my guide for this recipe. A cornstarch pudding base makes it “Philadelphia style.” I replaced part of the half and half with sweetened condensed milk, a trick from COLD BREW COFFEE ICE CREAM (dymnyno’s fabulous Food52 recipe.) This squash ice cream froze up quickly to a rich, creamy consistency. Experiment with the spices and add-ins, such as nuts, rum-soaked raisins, or gingersnap bits. —AppleAnnie
What You'll Need
Ingredients
- 1 cuproasted butternut squash puree
- 1 tablespoonolive or grape seed oil
- 1 cuphalf and half
- 1 cupheavy cream
- 1/2 cupbrown sugar
- 1/4 cupwhite or raw granulated sugar
- 1/2 cupsweetened condensed milk (I use Santini’s organic, available at Whole Foods)
- 1 teaspooncinnamon
- 1/2 teaspoonginger (preferably grated fresh ginger)
- 1/2 teaspoonnutmeg (preferably freshly grated)
- 1 pinchsalt
- 2 tablespoonscornstarch
- 2 tablespoonscold coffee (optional, for cornstarch slurry)
- 2-4 tablespoonsAmaretto, calvados, brandy, rum, bourbon or spirits of your choice
- 1 teaspoonvanilla
- 1 cinnamon stick (optional (use if making puree well in advance))
Directions
- To make the puree, roast a small to medium-sized butternut squash (cut in half with seeds removed) until soft, about one hour in a 375 degree oven, with a little water in the bottom of the roasting pan, and a splash of olive or grape seed oil drizzled over the squash flesh.
- When cool, remove skin, puree in food processor adding 1-2 tablespoons half and half, or one of the suggested “spirits” to pulverize as needed.
- Take out 1 cup of puree for the ice cream. (If making ahead of time, put a cinnamon stick into the puree and refrigerate.)
- Stir two tablespoons of cornstarch into two tablespoons or cold coffee or half and half (or a combination of the two) and whisk to dissolve.
- Add the brown and white sugar to the cup of half and half in a sauce pan. Heat, stirring well to dissolve the sugar. When the pan is steaming, pour a little of the hot liquid into the cornstarch slurry and whisk quickly. Slowly add the slurry to the pan of steaming half and half, whisking steadily over low heat. When the mixture has thickened to the consistency of pudding, whisk in the squash puree, and cook a little bit longer, stirring to blend well.
- Remove from heat and stir in the cinnamon, ginger, nutmeg, salt, and the sweetened condensed milk. Put the optional cinnamon stick back in the pudding and refrigerate until completely cooled.
- When ready to freeze, remove the cinnamon stick, stir in the vanilla, cup of heavy cream, and Amaretto or other liquor. Taste and add additional spices as desired. (But don’t taste too much or there will be less ice cream in the end! I speak from experience.)
- Freeze in an ice cream maker according to the manufacturer’s directions.
Tags:
- Ice Cream/Frozen Desserts
- Vegetable
- Amaretto
- Butternut Squash
- Coffee
- Grape
- Milk/Cream
- Nutmeg
- Spring
- Summer
- Fall
- Winter
Contest Entries
- Your Best Butternut Squash
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19 Reviews
cbear1984 November 6, 2010
You should definitely enter this in this week's contest!
AppleAnnie November 10, 2010
Thank you, I did!! And guess what, a scoop of this added to a cup of coffee makes a great "Thanksgiving" latte, my answer to the famous pumpkin latte served elsewhere.
cheese1227 November 2, 2010
I could see this between ginger snaps!
Sagegreen November 2, 2010
Totally!
theyearinfood November 2, 2010
YUM!
Sagegreen October 29, 2010
Love!!!
Sagegreen October 30, 2010
Gorgeous photo, too!
dymnyno October 29, 2010
Sounds delicious!! Perfect for a fall dessert!
friendlyoaks October 28, 2010
This convinces me that I have to start making ice cream. I like the spicing in the recipe, but I will also want to try the alternative with cayenne and cardamom. Thanks for the inspiration.
lapadia October 28, 2010
This sounds great, I especially like that it is Philadelphia style!
TheWimpyVegetarian October 28, 2010
Excellent!! I was hoping so much that someone would do a butternut squash ice cream! I'm making this really soon. I think this would taste sooooo good! I could see adding a little cardamom too. It can go so well with cinnamon and nutmeg.
AntoniaJames October 28, 2010
I want some of this. Now. ;o)
JoanG October 27, 2010
THis sound amazing. I LOVE pumpkin ice cream and this must be really luscious. Save some for me please!
gingerroot October 27, 2010
YUM! This looks amazing!
TiggyBee October 27, 2010
This looks outrageously good AppleAnnie!!
AppleAnnie October 27, 2010
Thanks Dr. Babs, having read your intriguing flan recipe, I am wondering how coriander , cayenne, and cardamon would work in a less sweet version of this ice cream.
drbabs October 28, 2010
Thanks--I was wondering the same thing!
mrslarkin October 27, 2010
Mmmmm....
drbabs October 27, 2010
Yum