This unique frozen treat blends the subtle sweetness of roasted acorn squash with a smooth, creamy texture that's perfect for autumn. It's a delightful way to enjoy a seasonal favorite in a cool and refreshing form.
Start by heating your oven to 350°F (175°C). Place the acorn squash on a baking sheet with the pointed side facing up and roast it for about an hour, or until it’s nice and tender. 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.
Next, melt some butter in a saucepan and add the mashed squash along with a little water—just enough to make it easy to stir. Cook this over low heat for around 15 minutes, adding a bit more water if it gets too thick, until the squash softens even more. Take it off the heat and let it cool.
In a separate bowl, whisk together the egg yolks and brown sugar until the mixture thickens. Meanwhile, warm the cream and milk in a saucepan over low heat until it just starts to simmer. Slowly pour the warm cream into the egg mixture while whisking constantly—that way, you won’t scramble the eggs. Pour everything back into the saucepan and gently cook it on low, stirring often, until the custard thickens enough to coat the back of a spoon, which should take about 20 minutes. Strain it through a fine sieve into a large bowl and let it cool to room temperature.
Once your squash mixture and custard have cooled, stir them together until smooth. Mix in the vanilla, a pinch of ginger, salt, and allspice to add some warm spice notes. Cover the bowl with plastic wrap and pop it in the fridge for at least four hours so it chills completely.
When everything's cold, give the mixture a good stir before pouring it into your ice cream maker. Follow your machine’s instructions, and soon you’ll have a deliciously creamy squash ice cream ready to enjoy!
- Roast the squash until very soft to bring out its natural sweetness.
- Make sure the mixture is well chilled before churning for a smoother texture.
- Use a fine mesh sieve to remove any fibrous bits for a creamier result.
This dessert is a unique twist on traditional ice cream, combining the natural sweetness and creamy texture of acorn squash with rich dairy. It's comforting and smooth, perfect for those who enjoy seasonal flavors with a homemade touch.
Serve with a sprinkle of toasted pecans or a drizzle of maple syrup to enhance the autumn flavors. It also pairs well with a warm cinnamon cookie or a cup of spiced tea.
Store the ice cream in an airtight container in the freezer to prevent ice crystals. Let it sit at room temperature for a few minutes before scooping to soften slightly for easier serving.
