Curried Butternut Squash Ice Cream

Name: Curried Butternut Squash Ice Cream
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 1 quart
Ingredients: 8 to 12 ounces butternut squash, cut into 1/2-inch cubes; 2 teaspoons olive oil; 1 cup heavy cream; 1 cup whole milk; 1 teaspoon honey; 1/2 cup light brown sugar; 8 large egg yolks; 1/2 teaspoon curry powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/8 teaspoon ground cloves; 1/8 teaspoon ground black pepper

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Essentials

Episode: Hot and Cool Desserts

Curried Butternut Squash Ice Cream

0 Reviews

Level: Intermediate
Yield: 1 quart
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

192

Total Fat

14

Saturated Fat

7

Carbohydrates

13

Dietary Fiber

1

Sugar

10

Protein

4

Cholesterol

183

Sodium

124

Total: 8 hr 15 min (includes chilling and freezing time)
Active: 1 hr 15 min

Level: Intermediate
Yield: 1 quart
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

192

Total Fat

14

Saturated Fat

7

Carbohydrates

13

Dietary Fiber

1

Sugar

10

Protein

4

Cholesterol

183

Sodium

124

Total: 8 hr 15 min (includes chilling and freezing time)
Active: 1 hr 15 min

Ingredients

8 to 12 ounces butternut squash, cut into 1/2-inch cubes

2 teaspoons olive oil

1 cup heavy cream

1 cup whole milk

1 teaspoon honey

1/2 cup light brown sugar

8 large egg yolks

1/2 teaspoon curry powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

1/8 teaspoon ground cloves

1/8 teaspoon ground black pepper

Directions

Preheat the oven to 400 degrees F.
Toss the squash cubes in the olive oil and spread them out on a baking sheet. Roast until the squash is tender and starting to caramelize, 45 to 50 minutes. Set aside to cool.
Once the squash has cooled slightly, transfer it to a food processor and puree until smooth.
In a large saucepan, combine the cream, milk, honey and 2 tablespoons of the brown sugar, and bring to a mild simmer over medium heat.
In a bowl, whisk the egg yolks vigorously until they turn pale yellow. Add the remaining 6 tablespoons brown sugar and stir to fully incorporate. Temper the eggs by slowly adding one third of the heated cream while whisking continuously.
Pour the tempered egg mixture back into the saucepan with the rest of the cream and cook over low heat (do not boil!), stirring constantly with a wooden spoon, using figure-eight motions. Cook until the custard begins to thicken and coat the back of the spoon, anywhere from 15 seconds to 1 minute.
Pour the custard through a fine mesh sieve into a clean bowl set over an ice bath. Stir until the custard is completely cooled.
Combine a third of the cooled custard with 1/2 cup of the squash puree (doing this in a small batch will ensure a smoother texture), and use an immersion blender to blend until smooth. Add the custard-squash mixture back into the remaining custard. Stir in the curry powder, salt, cumin, cloves and black pepper. Blend and emulsify with the immersion blender until smooth. Strain, then cover and refrigerate for 4 hours to overnight.
Pour the custard into the bowl of an ice cream maker and churn according to the manufacturer's directions. Transfer to a container suitable for the freezer and freeze for at least 2 hours before serving.