Hello my friends! I hope you are all doing well! My last blog post was in August, and in two month so many things happen! I am very exciting to share my trip to Moldova and Turkey, the beautiful places we have explored and the delicious food we enjoyed, hint: LOTS of baklava was consumed in Turkey! So stay tuned, I will try to sort through all the photos and have some recap posts for you next week!
But since it is fall outside, I would like to celebrate my comeback with a Pumpkin Ice Cream Recipe, and to make it even better, I should mention that this ice cream is loaded with caramelized pieces of sweet acorn squash, which by far is my favorite!
Did you know that the nutrients in acorn squash protect you body from illnesses? Yes, that is true, one more reason to eat this ice cream! Also, it contains vitamin A, B-12 and C, potassium, folic acid and manganese! Make it a part of your diet can help prevent heart attacks, lung diseases, arthritis, high cholesterol and it helps you fight depression! If you a lucky expecting mama to be, the nutrients in acorn squash can help avoiding birth defects in babies!
With all these benefits, I say lets eat this ice cream, which by the way has a good dose of Calcium from the dairy!
Recipe adapted from Brown Eyed Baker
- 1½ cups whole milk
- 1 cup heavy cream
- 1/3 cup plus 2 tbsp granulated sugar
- 1 tsp freshly-grated ginger
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- 5 large egg yolks
- ¼ cup dark brown sugar
- ½ tsp vanilla extract
- ¾ cup canned pumpkin
- 2 cups roasted acorn squash, chopped – see recipe below
Roasted Acorn Squash
- 1 small acorn Squash
- 2 tsp brown sugar
- 1 tsp cinnamon
- 2 tbsp warm water
- Preheat your oven to 400 degrees F.
- Cut the acorn squash in half and place cut side up on a baking sheet.
- Combine brown sugar and cinnamon with the warm water, and drizzle the mixture over the acorn squash.
- Cook for 50 minutes or until the flesh is tender.
- Let it cool completely before chopping.
- Make an ice bath by putting some ice and a little water in a large bowl and nest a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.
- In a medium saucepan mix the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg, and salt. Warm the mixture until hot and the edges begin to bubble and foam.
- Whisk the egg yolks in a separate bowl and gradually whisk in about half of the warm spiced milk mixture, stirring constantly.
- Scrape the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.
- Immediately pour the mixture through the strainer into the bowl nested in the ice bath. Mix in the brown sugar and stir until cool, then chill thoroughly, preferably overnight.
- Whisk in the vanilla and pumpkin. Press the mixture through a fine-mesh strainer. Add the acorn squash cubes, and with a spatula mix until well incorporated.
- Freeze in your ice cream maker according to the manufacturer’s instructions.