acorn squash ice cream

Ingredients

• Servings: 8
• 1 acorn squash
• 2 tablespoons butter
• 1 tablespoon water, or as needed
• 4 egg yolks
• 1/2 cup light brown sugar
• 2 cups heavy whipping cream
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground allspice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ready Time: 7 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c). place squash, pointed-side up, on a baking sheet.
• bake in the preheated oven until squash is tender, about 1 hour. cool squash until easily handled. cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.
• mash the squash meat in a bowl and measure 1 cup meat.
• combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. remove saucepan from heat and cool squash mixture.
• beat egg yolks and brown sugar together in a bowl using a whisk until thickened.
• heat cream and milk together in a saucepan over low heat until mixture begins to simmer. gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.
• beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.
• stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.