Appareils & accessoires
Spiced Squash Ice Cream with Pecan Crunch
Prép. 15min
Total 11h
8 portions
Ingrédients
-
butternut squash peeled, cut in pieces (2 cm)500 g
-
whole milk600 g
-
double cream200 g
-
caster sugar130 g
-
egg yolks from medium eggs6
-
ground cinnamon½ tsp
-
ground ginger¼ tsp
-
natural vanilla extract1 tsp
-
ground nutmeg2 pinches
-
fine sea salt1 pinch
-
pecan nut halves100 g
-
unsalted butter diced20 g
-
soft dark brown sugar40 g
Niveau
moyen
Infos nut. par 1 portion
Sodium
96 mg
Protides
7 g
Calories
1827 kJ /
440 kcal
Lipides
31 g
Graisses saturées
13 g
Glucides
31 g
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