Butternut Squash and Cinnamon Ice Cream

Name: Butternut Squash and Cinnamon Ice Cream
Yield: Yield: 1.05 kg/2 lb 5.12 oz
Cuisine: United States
Ingredients: Heavy cream 96 g 3.39 oz 9.11%; Indonesian cinnamon sticks 40 g 1.41 oz 3.8%; Butternut squash purée 200 g 7.05 oz 18.98%; Ice cream stabilizer 2 g .07 oz .19%; Milk 460 g 1 lb .23 oz 43.64%; Egg yolks 80 g 2.82 oz 7.59%; Sugar 176 g 6.21 oz 16.7%

Preparation info

Yield:
1.05 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk 460 g 1 lb .23 oz 43.64%

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Combine the milk and cinnamon sticks in a pot and bring to a simmer. Turn off the heat and cover the pot. Let the cinnamon steep for 30 minutes.
Strain the milk and let it cool in an ice water bath.
Proceed with the modern ice cream method; the butternut squash purée is added once the base is completely co