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Butternut Ice Cream
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Description
A perfect ice cream to pair with all of your holiday treats – cookies, cakes, or pies… Or heck, just eat it by yourself in a bowl. I won’t tell.
Ingredients
- ¾ cups Whole Milk
- ⅔ cups Turbinado Sugar
- ⅛ teaspoons Salt
- 1 cup Butternut Squash Puree
- 1-½ cup Heavy Cream
- 1 Tablespoon Vanilla Extract
- ¾ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
Preparation
In a small saucepan, warm the milk, sugar, and salt until sugar is dissolved. Do not boil. Remove from heat, stir in the butternut squash and cool to room temperature.
Add cream, vanilla, cinnamon, and nutmeg. Whisk until combined. Transfer to a container with a lid. Refrigerate the mixture for 2 up to 24 hours.
Proceed as per your ice cream maker instructions (my ice cream maker is 1.5 quart capacity and that was the right size). Eat soft serve style or transfer to a freezer container for storage.
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