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!