Food recipes
Butternut Ice Cream
Butternut Ice Cream Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated salt, table squash, winter, butternut, raw cream, fluid, heavy whipping vanilla extract spices, cinnamon,...
Butternut Ice Cream
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
squash, winter, butternut, raw
cream, fluid, heavy whipping
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
Directions:
In a small saucepan, warm the milk, sugar, and salt until sugar is dissolved.
Do not boil.
Remove from heat, stir in the butternut squash and cool to room temperature.
Add cream, vanilla, cinnamon, and nutmeg.
Whisk until combined.
Transfer to a container with a lid.
Refrigerate the mixture for 2 up to 24 hours.
Proceed as per your ice cream maker instructions (my ice cream maker is 1.5 quart capacity and that was the right size).
Eat soft serve style or transfer to a freezer container for storage.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
squash, winter, butternut, raw
cream, fluid, heavy whipping
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
Directions:
In a small saucepan, warm the milk, sugar, and salt until sugar is dissolved.
Do not boil.
Remove from heat, stir in the butternut squash and cool to room temperature.
Add cream, vanilla, cinnamon, and nutmeg.
Whisk until combined.
Transfer to a container with a lid.
Refrigerate the mixture for 2 up to 24 hours.
Proceed as per your ice cream maker instructions (my ice cream maker is 1.5 quart capacity and that was the right size).
Eat soft serve style or transfer to a freezer container for storage.