1
30Nov
2010

Butternut Squash Ice Cream

I grew up in the Pennsylvania Dutch region where butternut squash grow to the size of swan necks, like the one you see in this picture.  I use butternut squash in place of pumpkin in any recipe that calls for pumpkin, unless its a savory dish.  Butternut squash tastes superior to me than the popular sugar pie pumpkin that everyone else uses.  In Pennsylvania Dutch country, they too use butternut squash in place of pumpkin, which explains why I grew up eating butternut squash in all of my childhood pumpkin pies.  I have tried sugar pie pumpkin in a few of my pumpkin recipes and I wasn’t satisfied with the results.  In my archerfriendly book, they’re only good for decoration.  When you don’t use a lot of sweetener, you need a really strong “pumpkin-y” flavor with natural sweetness, which is why butternut squash does the best job.

The first year I made coconut milk based ice cream, it turned out rock hard.  By the time it was scoopable, it didn’t hold its form and quickly melted on my plate.  After three years, two extra ingredients, and one additional procedure, I have at last made a professional quality ice cream.  Adding guar gum and coconut cream, while also heating the ice cream mixture on the stove, make this alternative ice cream work.  And it works well.

The heating idea didn’t come until I read about “normal” person ice cream making in my undergrad food science book, “Understanding Food” by Amy Brown.  Heating the ice cream mixture helps to improve the “texture and body” of the ice cream.  Chilling the ice cream following the heat is known as aging.  This process solidifies the fat and swells the guar gum, increasing the viscosity of the final ice cream product.  The aging process lends a “smoother texture, improved body, and resistance to melting.”  That’s exactly what the aging process did for my vegan coconut milk butternut squash ice cream.

Thanks for reading! Enter your email to send new articles directly to your inbox:

One Response

  1. Donna S Mathwig

    Thanks for the inspiration Archer…I’m currently exploring butternut squash, having always been a devoted pumpkin fan! We had a Butternut Bisque on Thanksgiving, and I think I might just try this ice cream!

    Reply

Leave a Response

* Required

Powered by sweet Captcha

Include a link to my latest post

By