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Butternut Squash Ice Cream

March 14, 2016

Next in the never-ending installments of “what do I do with all this squash,” comes Butternut Squash Ice Cream.

Don’t give up on me.  You can make ice cream out of anything.  Of all the things people have made ice cream with, butternut squash isn’t even high on the WTF list.

It’s a sweet squash anyway.  Besides, once you add a boatload of sugar and cream, everything tastes fine.

I used this basic recipe from, so you know it’s legit.

Paired it with some butterscotch sauce, pistachios and chopped dates.  Worth waiting two days.


Varsity Team Picture


Infusing.  Cinnamon sticks love baths.


Roasted squash.  From shapely gourd to golden god in less than an hour.


Sugar and yolks are ready to party.


Whisking.  So much whisking.  But finally ready.  Ready to sit and chill.  No Netflix was involved.


Butterscotch.  It’s going to happen.  Quickly.  Pay attention.


I know that looks like a bunch of butter, but it is called butterscotch.


OK, that’s…yeah, bad beach day.  Have faith.


After whisking all my problems away, it’s creamy sugar lava.


You got to cool it now.  Ooooooh, watch out!  Add vanilla and salt to taste.


Through the power vested in me by The Interzone Time Council, it is the next day.  Time to churn and burn (if you’re into that).


This is much easier with a machine.


There you have it.  Butternut squash ice cream, butterscotch sauce, pistachios and dates.

2 Comments leave one →
  1. Debra permalink
    March 15, 2016 10:48 AM

    Looks like a party

  2. March 16, 2016 10:48 PM


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