Acorn Squash Ice Cream Delight

Ingredients 0/11

Step 1

Lightly heat your oven to 350°F (175°C). Place the whole acorn squash on a baking sheet with the pointed side facing up and roast it for about an hour, or until it’s soft when you poke it with a fork. Let it cool enough to handle, then cut it in half, scoop out the seeds and stringy bits, and peel off the skin. You’ll want about a cup of the squash flesh mashed up in a bowl.

Step 2

Melt some butter in a saucepan and add the mashed squash along with a splash of water to help stir it smoothly. Cook this over low heat for about 15 minutes, adding a bit more water if it gets too thick, then take it off the heat and let it cool.

Step 3

While that’s cooling, whisk together the egg yolks and brown sugar in a bowl until the mixture thickens. In a separate pan, gently warm the cream and milk until it just starts to simmer, then slowly pour this into the yolk mixture while whisking constantly to temper the eggs. Pour everything back into the pan and cook over low heat, stirring often, until it thickens enough to coat the back of a spoon—this should take around 20 minutes. Strain this custard through a fine-mesh sieve into a large bowl and let it come to room temperature.

Step 4

Once both mixtures are cooled, stir the squash mixture into the custard until it’s smooth. Add vanilla, a pinch of ginger, salt, and allspice to taste. Cover the bowl with plastic wrap and pop it in the fridge for at least 4 hours to chill completely.

Step 5

When everything is nice and cold, give the mixture a good stir, then pour it into your ice cream maker and follow the manufacturer’s instructions. Enjoy your creamy, cozy squash ice cream!