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 brought a bowl of the icecream to me while I was milking. It seemed right and fitting to eat icecream while milking the cows! Though the cows did not care. 
She wrote out her recipe for you.
Butternut Squash Icecream.
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!
Adapted from: James Beard Recipes
Whitney is Kitchen Mama today – no need to train either of these two to the kitchen they are raring to go. And we are LOVING it. I will try to keep the recipes coming for you. 
Yesterday I brought the Westie cows back to the home farm. They are getting through the feed over there and I wanted to get everyone in the same area so I could play musical cows and rejig the little herds. Also I want to buddy up Lady’s Bobby with Txiki. They are both about the same age and can keep each other company for a while.
Aunty Anna is definitely the boss cow of her herd and will be old enough to go to the bull in late November /December so I want her close by to begin to note her cycle.
Today though we will be baling hay. And loading it into the barn. I will let you know the numbers for those of you who have been counting for me.
I hope you have a lovely day.
Love celi
The Kitchen's Garden 
37 responses to “Butternut Squash Ice-cream”
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.
Laughing! c
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!
https://beankitchen.com/