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

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

Nutrition per 1 portion

Calories 440 kcal / 1827 kJ

Protein 7 g

Fat 31 g

Carbohydrates 31 g

Saturated Fat 13 g

Sodium 96 mg

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UK and Ireland

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