Butternut Ice Cream

Name: Butternut Ice Cream
Ingredients: 3/4 cups Whole Milk; 2/3 cups Turbinado Sugar; 1/8 teaspoons Salt; 1 cup Butternut Squash Puree; 1-1/2 cup Heavy Cream; 1 Tablespoon Vanilla Extract; 3/4 teaspoons Cinnamon; 1/4 teaspoons Nutmeg

8 ingredients

3 steps

Ingredients

3/4 cups Whole Milk
2/3 cups Turbinado Sugar
1/8 teaspoons Salt
1 cup Butternut Squash Puree
1-1/2 cup Heavy Cream
1 Tablespoon Vanilla Extract
3/4 teaspoons Cinnamon
1/4 teaspoons Nutmeg

Directions

1

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.
2

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.
3

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.