Butternut Squash Gelato

I found this recipe and had to share.  It looks and sounds delish!

2 cups heavy cream
2 cups whole milk
1 1/4 cups raw brown sugar (turbinado)
1/4 tsp. fine sea salt
4 large egg yolks
2 cups *homemade or canned butternut squash puree
1/4 tsp. ground cardamom
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
2 T. dark rum

* To make homemade butternut squash puree:  cutting the squash in half, scoop out the seeds and bake cut side down on a baking sheet for 1 hour at 350 degrees. Puree the flesh in a food processor.
1. Pour the cream into a large heavy flameproof casserole and add the milk, brown sugar and salt. Bring the liquid to a boil over low heat, stirring until the sugar has dissolved.
2. Place the egg yolks in a bowl and beat them with a whisk until they turn pale yellow. Gradually add the milk mixture, whisking continuously.
3. Pour the mixture into the top of a double boiler set over low heat or into a bowl set on top of simmering water. Cook until the mixture coats the back of a spoon, then remove from the heat and let cool. Add the rum.
4. Place the butternut squash puree in a bowl and add 1 cup of the milk mixture, whisking continuously. Add the butternut squash mixture, cardamom, nutmeg, cloves and ginger to the milk mixture, whisking continuously.
5. Process in an ice cream machine, following the manufacturer’s instructions. If desired, serve with candied walnuts.


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