Butternut Ice Cream

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.