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.