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Spiced Squash Ice Cream with Pecan Crunch
TM5 TM6

Spiced Squash Ice Cream with Pecan Crunch
4.5 (11 valutazioni )
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Ingredienti

  • 500 g butternut squash, peeled, cut in pieces (2 cm)
  • 600 g whole milk
  • 200 g double cream
  • 130 g caster sugar
  • 6 egg yolks, from medium eggs
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1 tsp natural vanilla extract
  • 2 pinches ground nutmeg
  • 1 pinch fine sea salt
  • 100 g pecan nut halves
  • 20 g unsalted butter, diced
  • 40 g soft dark brown sugar
Valori nutritivi
per 1 portion
Calorie
1827 kJ / 440 kcal
Proteine
7 g
Carboidrati
31 g
Grassi
31 g
Grassi saturi
13 g
Sodio
96 mg

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