Squash Ice Cream with Short Bread Cookies

Squash and Short Bread Cookies Ice Cream

1 cup fresh Squash puree or canned unsweetened pumpkin puree
1 teaspoon vanilla extract
2 cups heavy cream
3/4 cup firmly packed brown sugar
5 egg yolks
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon pumpkin spice
Pinch of ground nutmeg
1/3 cup condensed milk
1-2 cups crushed shortbread cookies

Squash Puree

1. Pre-heat oven to 375 degrees F. Use pumpkin or any kind of squash, such as acorn, butternut, or Hubbard. Cut the squash in half and scoop out seeds. Put squash in a baking dish, cut-side up. Brush with a little butter or olive oil, season with salt and pepper. Bake in oven for 45 minutes or until tender.

2. Scoop out flesh and mash or puree until smoth in a blender or food processor. Strain puree to remove any stringy pulp.

Squash and Short Bread Cookie Ice Cream

1. In abowl, whisk together pumpkin puree and vanilla. Cover and chill for approximately 2 hours.

2. In a bowl, whisk egg yolks, cinnamon, salt, nutmeg, pumpkin spice, 1/2 cup cream, and 1/4 cup brown sugar. Whisk until smooth and sugar dissolves.

3. In a heavy saucepan over medium heat, warm 1 1/2 cups cream, 1/3 cup condensed milk and 1/2 cup brown sugar. Cook until bubbles form around edges of pan, 6-7 minutes.

4. Remove cream mixture from heat. Gradually pour 1/2 cup of hot cream mixture into egg mixture all while whisking. Pour egg mixture back into pan. Cook over medium heat while stirring constantly to keep the custard at a low simmer and to avoid scorching, about 7-9 minutes. Custard will thicken enough to coat the back of a spoon.

5. Pour custard in a bowl and allow to cool. Whisk squash puree into mixture until smooth. Cover and chill for approximately 2 hours.

6. Fold in crushed short bread cookies. Transfer custard to an ice cream maker and freeze according to manufacturer's instructions.

Source: Inspired by Williams-Sonoma.