Butternut squash ice cream, philadelphia style
Mark Bittman’s pumpkin ice cream formula in How to Cook Everything was my guide for this recipe. A cornstarch pudding base makes it “Philadelphia style.” I replaced part of the half and half with sweetened condensed milk, a trick from COLD BREW COFFEE ICE CREAM (dymnyno’s fabulous Food52 recipe.) This squash ice cream froze up quickly to a rich, creamy consistency. Experiment with the spices and add-ins, such as nuts, rum-soaked raisins, or gingersnap bits.
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