Skip the talk. Jump straight to the recipe!
My husband has a hard time with this one, not I believe because of its flavour, but because it’s hard for him (and many people) to conceive of certain foods being served in certain ways.
“But think about pumpkin pie,” I said. He reminded me pumpkin pie is not so common in the UK. Oops. Well I think it’s good.
So yes, it’s a little like pumpkin pie ice cream. I had a big kabocha/sweet mama squash sitting around being begged to be used and I got to thinking about what could be made of the thing. I knew I’d roast some, but not all, so what about the rest? Ice cream! Why not?
Recipe Notes
I steamed my squash by cutting into small pieces and placing in a bamboo steamer lined with greaseproof paper. If you have a steaming basket, that works too.
I purposely made the recipe not too sickly sweet, but hubby thinks it’s perhaps not sweet enough. I still disagree but if you’ve got a great big sweet tooth then you might want to consider adding more than 1/3 cup of sugar.
If preferred, you can filter the mixture through a sieve to remove any ginger pieces or little strands of squash before adding it to your ice cream maker. This is, however, by no means necessary.
Don’t have kabocha squash? How about trying pumpkin or butternut squash instead?
- Steam about a cup of kabocha squash for around 20 minutes, until very tender and mushy.
- Whisk the egg in a large bowl until frothy and smooth before gradually adding the sugar. Continue to mix until sugar has dissolved before adding the double cream.
- Mash the cooked squash with the milk until very well blended and add to the egg and cream mixture.
- Mix in all of the spices. Cover and refrigerate until very cold and the spices have infused with the mix.
- Add alcohol, if using, and then use mixture as guided by your ice cream machine’s instructions.
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