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Spiced Squash Ice Cream with Pecan Crunch

Spiced Squash Ice Cream with Pecan Crunch
4.6 13 ratings
Prep. 15 min
Total 11 h
8 portions
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Ingredients

  • butternut squash peeled, cut in pieces (2 cm)
    500 g
  • whole milk
    600 g
  • double cream
    200 g
  • caster sugar
    130 g
  • egg yolks from medium eggs
    6
  • ground cinnamon
    ½ tsp
  • ground ginger
    ¼ tsp
  • natural vanilla extract
    1 tsp
  • ground nutmeg
    2 pinches
  • fine sea salt
    1 pinch
  • pecan nut halves
    100 g
  • unsalted butter diced
    20 g
  • soft dark brown sugar
    40 g

Difficulty

medium

Nutrition per 1 portion

Sodium 96 mg
Protein 7 g
Calories 1827 kJ / 440 kcal
Fat 31 g
Saturated Fat 13 g
Carbohydrates 31 g

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