Butternut Squash And Bourbon Ice Cream

1. 1

   Whisk together the 2 tablespoons of cold coffee (or milk) with the cornstarch to make a slurry and set aside.

2. 2

   In a heavy bottomed saucepan, heat up the milk, brown sugar, molasses, sugar, salt over a medium flame until it begins to simmer. Ladle a spoonful into the coffee/cornstarch slurry and whisk vigorously. Then add that mixture to the hot pan and whisk away on low heat until it thickens. Should take about 5 minutes.

3. 3

   Add the butternut squash puree, all of the spices and the condensed milk. If you don't have a vanilla bean, just use a teaspoon of vanilla extract. Stir until everything is well combined and remove from heat.

4. 4

   Place plastic wrap directly on top of the mixture (prevents skin from forming) and place in the fridge to cool (overnight is preferable).

5. 5

   The next day, put the butternut squash mixture in a blender and add cold heavy cream and the bourbon. Blend until completely smooth.

6. 6

   Process in an icecream maker according to its directions. This should be ready in about 10-15 minutes depending on your icecream maker. Add in some of the mixers described above in the last few minutes of churning and enjoy immediately (soft serve) or let ripen in the freezer for an hour or two. Because of the bourbon, the icecream will not get super-hard - not even after a day in the freezer! However, it probably won't last that long.

* Per serving · 4 servings · Values may vary.