Acorn Squash Ice Cream

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Start enjoying those wonderful fall desserts before Thanksgiving with this ice cream made from a surprisingly sweet squash variety: acorn squash. The flavor combination of brown sugar and just a little butter makes it hard to forget this unique treat is in the freezer. The subdued amounts of spice complement the delicate flavor of acorn squash. I modified this recipe from an existing pumpkin ice cream recipe in one of my cookbooks.

2
2
Prep Time:
15 mins
Cook Time:
1 hrs 35 mins
Additional Time:
6 hrs
Total Time:
7 hrs 50 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 acorn squash

  • 2 tablespoons butter

  • 1 tablespoon water, or as needed

  • 4 egg yolks

  • ½ cup light brown sugar

  • 2 cups heavy whipping cream

  • 2 cups milk

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground ginger

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground allspice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place squash, pointed-side up, on a baking sheet.

  2. Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.

  3. Mash the squash meat in a bowl and measure 1 cup meat.

  4. Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.

  5. Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.

  6. Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.

  7. Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.

  8. Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.

Cook's Note:

The nutrition data for this recipe includes the full amount of the squash. The actual amount of the squash consumed will vary.

Nutrition Facts (per serving)

367 Calories
28g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 367
% Daily Value *
Total Fat 28g 36%
Saturated Fat 17g 86%
Cholesterol 196mg 65%
Sodium 198mg 9%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 5g
Vitamin C 7mg 37%
Calcium 154mg 12%
Iron 1mg 4%
Potassium 384mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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