Spiced Squash Ice Cream with Pecan Crunch
TM6 TM5

Spiced Squash Ice Cream with Pecan Crunch

4.8 (6 ratings)

Ingredients

  • 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 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

Nutrition
per 1 portion
Calories
1827 kJ / 440 kcal
Protein
7 g
Carbohydrates
31 g
Fat
31 g
Saturated Fat
13 g
Sodium
96 mg

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