Fall

Butternut squash ice cream, Philadelphia style

October 27, 2010
0 Ratings
Author Notes

Mark Bittman’s pumpkin ice cream formula in How to Cook Everything was my guide for this recipe. A cornstarch pudding base makes it “Philadelphia style.” I replaced part of the half and half with sweetened condensed milk, a trick from COLD BREW COFFEE ICE CREAM (dymnyno’s fabulous Food52 recipe.) This squash ice cream froze up quickly to a rich, creamy consistency. Experiment with the spices and add-ins, such as nuts, rum-soaked raisins, or gingersnap bits. —AppleAnnie

  • Serves 6-8
Ingredients
  • 1 cup roasted butternut squash puree
  • 1 tablespoon olive or grape seed oil
  • 1 cup half and half
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 1/4 cup white or raw granulated sugar
  • 1/2 cup sweetened condensed milk (I use Santini’s organic, available at Whole Foods)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger (preferably grated fresh ginger)
  • 1/2 teaspoon nutmeg (preferably freshly grated)
  • 1 pinch salt
  • 2 tablespoons cornstarch
  • 2 tablespoons cold coffee (optional, for cornstarch slurry)
  • 2-4 tablespoons Amaretto, calvados, brandy, rum, bourbon or spirits of your choice
  • 1 teaspoon vanilla
  • 1 cinnamon stick (optional (use if making puree well in advance))
In This Recipe
Directions
  1. To make the puree, roast a small to medium-sized butternut squash (cut in half with seeds removed) until soft, about one hour in a 375 degree oven, with a little water in the bottom of the roasting pan, and a splash of olive or grape seed oil drizzled over the squash flesh.
  2. When cool, remove skin, puree in food processor adding 1-2 tablespoons half and half, or one of the suggested “spirits” to pulverize as needed.
  3. Take out 1 cup of puree for the ice cream. (If making ahead of time, put a cinnamon stick into the puree and refrigerate.)
  4. Stir two tablespoons of cornstarch into two tablespoons or cold coffee or half and half (or a combination of the two) and whisk to dissolve.
  5. Add the brown and white sugar to the cup of half and half in a sauce pan. Heat, stirring well to dissolve the sugar. When the pan is steaming, pour a little of the hot liquid into the cornstarch slurry and whisk quickly. Slowly add the slurry to the pan of steaming half and half, whisking steadily over low heat. When the mixture has thickened to the consistency of pudding, whisk in the squash puree, and cook a little bit longer, stirring to blend well.
  6. Remove from heat and stir in the cinnamon, ginger, nutmeg, salt, and the sweetened condensed milk. Put the optional cinnamon stick back in the pudding and refrigerate until completely cooled.
  7. When ready to freeze, remove the cinnamon stick, stir in the vanilla, cup of heavy cream, and Amaretto or other liquor. Taste and add additional spices as desired. (But don’t taste too much or there will be less ice cream in the end! I speak from experience.)
  8. Freeze in an ice cream maker according to the manufacturer’s directions.

See what other Food52ers are saying.

  • cheese1227
    cheese1227
  • theyearinfood
    theyearinfood
  • Sagegreen
    Sagegreen
  • dymnyno
    dymnyno
  • lapadia
    lapadia

    19 Reviews

    cbear1984 November 6, 2010
    You should definitely enter this in this week's contest!
     
    Author Comment
    AppleAnnie November 10, 2010
    Thank you, I did!! And guess what, a scoop of this added to a cup of coffee makes a great "Thanksgiving" latte, my answer to the famous pumpkin latte served elsewhere.
     
    cheese1227 November 2, 2010
    I could see this between ginger snaps!
     
    Sagegreen November 2, 2010
    Totally!
     
    theyearinfood November 2, 2010
    YUM!
     
    Sagegreen October 29, 2010
    Love!!!
     
    Sagegreen October 30, 2010
    Gorgeous photo, too!
     
    dymnyno October 29, 2010
    Sounds delicious!! Perfect for a fall dessert!
     
    friendlyoaks October 28, 2010
    This convinces me that I have to start making ice cream. I like the spicing in the recipe, but I will also want to try the alternative with cayenne and cardamom. Thanks for the inspiration.
     
    lapadia October 28, 2010
    This sounds great, I especially like that it is Philadelphia style!
     
    TheWimpyVegetarian October 28, 2010
    Excellent!! I was hoping so much that someone would do a butternut squash ice cream! I'm making this really soon. I think this would taste sooooo good! I could see adding a little cardamom too. It can go so well with cinnamon and nutmeg.
     
    AntoniaJames October 28, 2010
    I want some of this. Now. ;o)
     
    JoanG October 27, 2010
    THis sound amazing. I LOVE pumpkin ice cream and this must be really luscious. Save some for me please!
     
    gingerroot October 27, 2010
    YUM! This looks amazing!
     
    TiggyBee October 27, 2010
    This looks outrageously good AppleAnnie!!
     
    Author Comment
    AppleAnnie October 27, 2010
    Thanks Dr. Babs, having read your intriguing flan recipe, I am wondering how coriander , cayenne, and cardamon would work in a less sweet version of this ice cream.
     
    drbabs October 28, 2010
    Thanks--I was wondering the same thing!
     
    mrslarkin October 27, 2010
    Mmmmm....
     
    drbabs October 27, 2010
    Yum