Cranberry and squash are two classic fall flavors and make this recipe taste like it belongs as part of Thanksgiving dinner.
I cheated a bit. Usually, I prefer to do as much from scratch as possible, but I used frozen squash puree. Shame on me, but the result is more than adequate. The butter and brown sugar bring out the sweetness of the squash nicely and adds a bit of a foil for the cranberry sauce which can be quite tart, even frozen.
If you want, sterilize some jars and preserve the cranberry sauce. This recipe makes a lot more than you need and it is delicious on its own.
One more note, I am guessing a bit at the ice cream proportions. I made my usual base using 2 cups milk, 2 cups cream, 3/4c of sugar and 5 eggs. Unfortunately, I did not buy enough squash for this so I only used about 2 1/2 cups of the base with the squash. Everything should work out fine, but be forewarned you may need to adjust this a bit to your taste.
Butternut Squash Ice Cream with Cranberry-Clementine Swirl
16 oz cranberries
1 cup water
1.5 cups sugar
1/2 tsp cinnamon
pinch of slat
zest of 1.5 clementines
1 tsp clementine juice
- Put the water, sugar, cinnamon, salt in a saucepan. Bring to a boil.
- Add the cranberries, zest, juice. Cook for ten minutes until the berries have popped and become very soft.
- Cool to room temperature, and refrigerate.
Butternut Squash Ice Cream:
12oz frozen, pureed butternut squash
1 TBL brown sugar
1/4 ounce unsalted butter
1.25 cups whole milk
1.25 cups cream
3/4 cups sugar
4 egg yolks
Salt to taste
- Microwave the squash until hot. Add the butter, brown sugar and salt. Set aside.
- Mix the egg yolks with 1/4 cup of sugar and a pinch of salt.
- Put the cream, milk, and 1/2 cup of the sugar in a saucepan. Heat until bubbles just begin to form around the edges of the liquid.
- Add about 1/3 cup of the heated liquid to the eggs slowly while stirring the eggs the entire time.
- Add the egg mixture into the liquid. Stir constantly until the temperature exceeds 175 degrees F.
- Remove the liquid from the heat, strain into a bowl. Add the squash, stir to incorporate.
- At this point, taste and correct the seasoning. When you are satisfied with the flavor, cool to room temperature, then refrigerate overnight to let the flavors mature.
- Freeze in your ice cream maker. Swirl in the cranberry-clementine mixture at the very end of the freezing process.