One of our best harvests this year (other than the piles of tomatoes we are dealing with ) are butternuts or butternut squash as they say here in America.
Whitney (one of the two chefs in residence) walked across to the other farm on her day off where the butternuts are growing , returned armed with a fat ripe butternut and set to work to make icecream. It is quite stunning. Delicate, fresh and tasty. Its buttery colour the perfect complement to the gentle late summery flavours.
She wrote out her recipe for you.
1 small butternut squash, cut into 2 inch pieces or 1 1/2 cups pureed
1 TBS butter
2 cups whole milk
3 cinnamon sticks
1 vanilla bean, split and scraped
1 cup of sugar, divided
1/2 cup heavy cream
1/2 tsp salt
5 egg yolks
-Preheat oven to 350 degrees F
-Place squash in a roasting pan and dot with pieces of butter. Cover and roast for 45 minutes or until tender. Let cool briefly, puree, and reserve 1 1/2 cups.
-Combine milk, cinnamon sticks, and vanilla bean in a sauce pot. Bring just to a boil, remove from heat, and cover. Let stand for 30 minutes then remove cinnamon and vanilla bean.
-Add 1/2 cup sugar, cream, and salt to the infused milk. Return to stove and bring just to a boil, then remove from heat.
-Whisk together egg yolks and remaining sugar until combined and lighter in color. Slowly pour milk into egg yolks, whisking constantly, until all the milk is incorporated. Return to stove on low heat, whisking until the mixture has thickened. It should be just thick enough to coat the back of a spoon.
-Remove from heat and add the 1 1/2 cups of butternut squash puree. Whisk until smooth, then strain the custard and chill overnight. Spin in an ice cream mixer, freeze, and enjoy!
It’s at times like this that I miss cream most… You simply can’t achieve the same result with lactose free stuff, and that ice cream looks and sounds wonderful. I shall have to go away and sulk gently over a bowlful of coconut and cardamom pannacotta. Not the same.
That look delicious – I can imagine butternut squash making a very good ice cream 🙂
Thanks for the recipe. I have never heard of butternut ice cream but it sounds delicious. Can’t wait to try it out.
Ok I am stunned us South Africans haven’t come up with butternut ice cream – we seem to have managed to incorporate it into everything else 🙂 Just look how beautiful and fat Difficult is – a success story for sure. I have sharpened my pencil, licked the end and placed in readiness behind my ear – for the next calculation 🙂 Laura
When I came across butternut squash ravioli, I thought it was a revelation. This, however, is a revelation. It’s already copied, for that day I find a friend with an ice cream freezer.
The ice cream sounds divine! I love butternet or pumpkin anything (Forget about pumpkin spice stuff – give me the vegetable) Hint: Candied Ginger added to the ice cream would be very good too. In Portland Maine – in the old port – there is a small ice creamery that makes a candied ginger and pumpkin ice cream that I love.
Pat, I used to live in Portland. Isn’t the Old Port GREAT? I really miss it. I miss it even more than my sister who lives in So. Portland! Tell me what you like about Portland and LL Bean, too. firstname.lastname@example.org Thanks and love, Gayle
I so want to make this recipe – I imagine it would be similar to pumpkin ice cream. It’ll have to be saved and wait but it will be worth it!
My partner is a fantastic cook and currently obsessed with testing out how to make ice cream – he will be thrilled to try that recipe, thank you for sharing 🙂
Butternut squash ice cream. Now that is something O was not expecting!
Looks and sounds sublime.
I am always amazed at the talented young people you and your farmy attract! And that’s so fitting!
blech! … okay, okay … I’ll try it … don’t give me that look.
Jean – which part of France is your farm – South? I am planning a trip – might drop in!! c
We’re near Condom. True story. 🙂
Me too Jean Curtis…gag!
never a dull moment in your kitchen! Have a lovely day today!
Isn’t it wonderful! c
Sounds intriguing, I’m up for trying it soon!
Chica andaluza… It is lovely to see your face!!! Love, Gayle
Gosh, you have so many cows right now I had lost track of the west herd. And if “rejig” is not in the dictionary yet, it ought to be.
Looks amazing. We love butternut, though it can be challenging to find here in Italy. I always have to describe it…”You know, that big thing shaped like a pear or a lightbulb that’s kind of pumpkin colored, except not quite.” To which they reply, “Ahhhh! Booternoot!” And once we’ve established that, yes, I am indeed talking about booternoot , they find a way to order it for me. I guess it’s all in the proper pronunciation.
This is so cool! I’d never thought of using butternut squash in ice cream 🙂
Thank you to Whitney! I have entered the recipe into my recipe file and hope to try it once the warm weather arrives. I love butternut squash (pumpkin). Aside from the obvious, I make a smoothie out of it sometimes. Hurray for more hay! xxx
Musical moo-cows sounds like fun!
Hope Whitney can ‘do’ savoury as well as sweet 🙂 !!! Actually butternut ice cream is no stranger to Australia I believe and hers looks wellflavoured . . .
I think Butternut is Australia’s favourite pumpkin so why not icecream which I’ve renewed my taste for while following the warm-dry season around the country. That and this recipe is enough to inspire me to also renew my icecream making efforts when we get home 🍦 Well done with the hay.
So happy you have a good cooks, Celi! Enjoy the heck out of them. Lots of love, Your Gayle
I’m expecting to have a large crop of butternut squash in about a month. I have never made ice cream with it before. @katechiconi, have you tried making “ice cream” with coconut milk instead of cream. Lots of people do it.
That sounds amazing!
I’ve not heard of butternut ice cream–and I thought I knew ice cream! How nice to have these talented chefs in your kitchen.
Now that ice cream sounds divine!
wowee, what an idea! Used to make ice cream at a previous job and came up with some pretty unusual flavours, but this one! Can just imagine that is extremely yummy. hooray for butternut squash as a surprise ingredient. I’ve just put it in pizza bases, really added something magic to the mix. https://maxsmarvellousmunchies.wordpress.com/2017/01/15/perfect-pizzas/
great idea to add to pizza bases -thank you – I will try that!
This looks fab, such a creative way to use squash!