1. Recipes

How to Make Acorn Squash Ice Cream - A Step-by-Step Guide

Acorn squash is a versatile and delicious vegetable that can be used in both savory and sweet dishes. While it is often enjoyed as a roasted or mashed side dish, it can also be used to create a lusciously creamy ice cream that is perfect for the fall season. This unique dessert is a delightful way to showcase the natural sweetness of acorn squash and its smooth, velvety texture.

Acorn squash ice cream is a great way to use up any leftover squash that you may have from a previous meal,...

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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

Information

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

  • Preheat oven to 350 degrees F (175 degrees C). Place squash, pointed-side up, on a baking sheet.
  • 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.
  • Mash the squash meat in a bowl and measure 1 cup meat.
  • 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.
  • Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.
  • 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.
  • 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.
  • Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.

    • Nutrition

    367 cal.

    • Total Fat: 28g
    • Saturated Fat: 17g
    • Cholesterol: 196mg
    • Sodium: 198mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 5g
    • Vitamin C: 7mg
    • Calcium: 154mg
    • Iron: 1mg
    • Potassium: 384mg

    Categories

    Dessert recipes
    Ice cream recipes
    Acorn squash recipes
    Fall recipes
    Seasonal recipes