Butternut Squash and Cinnamon Ice Cream

Preparation info
  • Yield:

    1.05 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Milk 460 g 1 lb .23 oz 43.64%


  1. 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.
  2. Strain the milk and let it cool in an ice water bath.
  3. Proceed with the modern ice cream method; the butternut squash purée is added once the base is completely co