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Acorn Squash Ice Cream
Acorn Squash Ice Cream
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
470 minutes
Try Acorn Squash Ice Cream for a unique and sweet fall dessert using the seasonal vegetable.
Ingredients:
  • 1 acorn squash
  • 2 tablespoons butter
  • 1 tablespoon water, or as needed
  • 4 egg yolks
  • 0.5 cup light brown sugar
  • 2 cups heavy whipping cream
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground allspice
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and arrange the squash on a baking sheet with the pointed side facing up.
  • Bake the squash in the preheated oven until tender for about 1 hour. Let it cool until easy to handle, then cut it in half, remove the seeds and stringy parts, and peel off the skin before discarding.
  • In a bowl, crush the squash flesh and scoop out 1 cup.
  • In a saucepan, mix 1 cup of squash meat with butter until combined, adding water gradually until the mixture is stir-able. Cook the squash over low heat until softened, adding more water as necessary, for about 15 minutes. Take the saucepan off the heat and let the squash mixture cool.
  • Whisk egg yolks and brown sugar in a bowl until thick and creamy.
  • Combine the cream and milk in a saucepan and gently heat until it starts to simmer. Slowly pour this mixture into the egg yolks while beating until smooth. Return the mixture to the saucepan and simmer over low heat until it thickens and coats the back of a spoon easily, approximately 20 minutes. Strain the mixture through a fine-mesh strainer into a large bowl and let it cool to room temperature.
  • Incorporate squash mixture into cream mixture until velvety; mix in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and chill thoroughly in the refrigerator for at least 4 hours.
  • Combine the cream mixture and transfer it to an ice cream maker, then simply follow the manufacturer's ice cream-making instructions.

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