Ginger and butternut squash ice cream

[Guest guest]

Ginger and butternut squash ice cream

 

Serves 4

 

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients

500ml/18fl oz double cream

2 tbsp finely chopped, fresh ginger

4 free-range egg yolks

125g/4½oz caster sugar

125g/4½oz cooked butternut squash, puréed

1 tsp lemon juice

 

Method

1. Fill a large bowl with ice and a little water.

2. Place the cream and ginger into a saucepan and bring to the boil.

3. Remove the saucepan from the heat and cover, leaving the cream to infuse for

30 minutes.

4. After 30 minutes return the pan to the heat and bring back to the boil.

5. Place the egg yolks and sugar in a bowl and whisk together.

6. Pour in some of the hot cream mixture into the egg yolks and whisk

continuously to combine.

7. Pour the egg yolk mixture into the saucepan containing the rest of the cream

and continue cooking gently for 3-4 minutes, or until the mixture coats the back

of a spoon.

8. Add the butternut squash to the cream mixture and, stir in throughly.

9. Place the saucepan into the iced water bath, stirring occasionally, until

chilled.

10. Add the lemon juice to the cream and strain through a fine-mesh sieve.

11. Pour the mixture into an ice cream machine and churn until smooth. Keep

frozen until ready to use.

 

 

 

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