Zucchini Bread Ice Cream

By Derek Laughren
August 26, 2015
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Zucchini Bread Ice Cream

Author Notes:

Adapted from a recipe by Max Falkowitz on Serious Eats.

Derek Laughren

Makes: 2 quarts

  • 4 tablespoons butter
  • 2 large zucchini, grated (about 1 pound)
  • 3 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup beer, IPA
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons kosher salt
  1. Melt the butter in a 2 quart sauce pot. Sweat the zucchini and the salt to nearly au sec. It will look like a mushy paste. Take care not to burn as the mixture reduces.
  2. Transfer to a blender with the spices and whole milk. Blend until smooth. Return to the pan along with the heavy cream. Bring to just below a simmer.
  3. Whisk the egg yolks with the sugar until pale in color. Add 1/2 cup of the hot zucchini mix, whisking rapidly to incorporate. Add the yolk mixture back into the pot, whisking constantly.
  4. Cook over med-low heat, stirring frequently, until mixture coats the back of a spoon. Strain the ice cream base through a fine-meshed sieve into a stainless steel bowl and chill over an ice bath. Stir in the beer and vanilla. Churn in an ice cream maker.

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