Butternut Squash Ice Cream with Pumpkin Seed Praline.

I can’t quite believe it myself. The ice cream was good, I made it slightly less sweet than normal, as to balance the praline. The praline though is an a taste sensation, the bacony scent of pumpkin seeds, with a touch of salt gave an incredible sweet/salty balance. If nothing else I thoroughly recommend trying the praline.

Ingredients: 600ml organic whole milk, 4 egg yolks, 100g liquid glucose, 50g skimmed milk powder, 1tsp vanilla extract, 200g butternut squash puree( made from about 300g of bought squash ie with skin still on.)

Praline: 50g Pumpkin seeds, toasted, 75g sugar, pinch of salt.

1) Put all the ice cream ingredients in a pan, except the egg yolks. Bring to the boil, then remove from the heat. Beat egg yolks until white, add a little warm milk then transfer back into the rest. Heat over a low flame stirring constantly until it thickens to double cream consistency. About 5 mins.

2) Cool, liquid in fridge. Then put in an ice cream machine until frozen.

3) For the praline, heat sugar until it turns a caramel colour and you can smell it. Take off the heat, throw in seeds, pour onto greaseproof paper to cool. While cooling add a pinch of salt. Break praline up and pulse in a food processor or bash up with a rolling pin.

Serve the ice cream with a generous sprinkling of the praline on top.

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10 responses to “Butternut Squash Ice Cream with Pumpkin Seed Praline.”

  1. lovefoodcookfood says :

    I would never have thought of using butternut squash in a sweet dish, but this looks delicious. 🙂

  2. The Scrumptious Pumpkin says :

    This is such a smart idea. And I love how you’ve complimented the ice cream with pumpkin seeds – looks so unique and delicious! 🙂

    • a320b757 says :

      Thanks for following, I’m hoping to come up with some more smart ideas. Ricotta and honey is the latest. I can usually take or leave dessert, but I have a soft spot for ice cream. My ice cream maker is the most used item in the kitchen.

  3. saffronandhoney says :

    What an exciting idea. I think the praline should be quite complimentary too, in terms of both taste and texture.

  4. David Crichton says :

    In all honesty, the ice cream was OK. But with the praline it was a revelation. I have another plan up my sleeve for an improved recipe of the pumpkin ice cream. So standby.

  5. herworldlypleasures says :

    I’ve just made icecream for the first time yesterday and I don’t know how it will turn out as it’s still in the freezer when I came to work. I’d like to try this recipe but how can I do it without an ice cream machine?

  6. David Crichton says :

    Hi,

    Thanks for the interest. Firstly when you get home tonight you will have a solid mass of ice cream. A big frozen ice cube as it were, but don’t panic. This can be solved. The science of an ice cream maker is very simple. You make an egg custard, when you put this into the ice cream maker, it obviously freezes the liquid but keeps it moving. This action prevents the water in the mix from forming ice crystals. Too many ice crystals and they all join up creating an ice cube. It also adds air as it slightly whips it. Giving a bit more volume.

    Without it, you really have to take your mix out of the freezer, and beat it with a fork once an hour. You need to do this 4-6 times depending on your ice cream mix. More for health reasons I tend you make a milk based custard, therefore this has a higher water content than when using double cream. I’m basically making what’s classed as Italian Gelato.

    To solve tonight’s problem, give it 30s a time in the microwave. For 1 litre ice cream, half for 500ml. You will get pockets of very cold liquid, stir these as best you can with the frozen bits and it will all come together as a nice soft serve ice cream. Or if you have a hand blender, give the whole lot 1min. Then blend it all with a hand blender. This will make all of the crystals tiny, making the ice cream nice and smooth again.

    The recipe for this, for more scientific reasons uses liquid glucose to sweeten the mix. The squash is already very sweet. So the glucose adds just enough sweetness( as its less sweet than sugar). Hence when you freeze it, the glucose will stay in liquid form and not crystallise.

    I guess you can see why I like ce cream so much now. It is an art from in it’s self.

    Let me know if this has been any help.

    Dave.

  7. Amber says :

    This ice cream is very unique! The combination of flavours is very interesting! I’d love to try this recipe myself, however I don’t own an ice cream maker. Do you have any suggestions for a workaround?

    • David Crichton says :

      Hi Amber, if you follow the recipe and just place it in a container in the freezer it will work fine. You will need to take it out every hour for up to 6 hours though and mx it all together. This stops it freezing into one big ice cube. As the recipe has liquid glucose rather than it will help to keep the ice cream smooth.

      Hope it turns out ok.

      Dave.

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