You Say Butternut Squash...I Say Ice Cream

The butternut squash from my friend Steph is the gift that keeps on giving. Day 2 of my squash experiment produced this little beauty.

Bourbon Butternut Squash Ice Cream with Maple Caramel Swirl.

Its yummy...and sweet....and spicy... and a little boozy. In other words, perfect.

1.5 cups whole milk
1.5 cups heavy cream
1 egg
3 egg yolks
1 cup roasted and pureed butternut squash
1/4 cup sugar
3/4 cup brown sugar
1/4 tsp cinnamon
1/8 teaspoon nutmeg (optional)
1/4 cup bourbon (you could add a bit more...taste and judge for yourself.)

Preheat oven to 375 degrees. Slice butternut squash in half lengthwise.Roast until you can pierce the squash easily with a knife. Remove from the oven and cool. Scoop out the flesh and puree in a blender or food processor. Set aside.
Heat up milk, cream, sugars and spices in a saucepan. Meanwhile, gently beat the egg and yolks in a separate bowl. Once milk begins to simmer, remove from heat. Temper the eggs by slowly pour one tablespoon of the milk mixture into the egg mixture while beating the eggs constantly. Repeat with two more tablespoons. Slowly pour the egg mixture into the milk mixture while stirring. Turn heat to medium and cook, stirring frequently, until the custard has reached a point where it’s thick enough to coat the back of a spoon. Remove from the heat.
Add butternut squash puree to the custard, whisking to break up bits and incorporate evenly. Stir bourbon into the custard. Chill custard in the fridge overnight and freeze in an ice cream maker according to the manufacturer's instructions.

Maple Caramel Swirl
adapted from www.scoopadventures.com

6 Tablespoons butter
1/4 cup sugar
1 cup heavy cream
1/4 teaspoon vanilla
1/2 cup maple syrup

Melt butter in a saucepan over medium heat. Add sugar and cook, stirring frequently, until the sugar is a deep golden brown color. Remove from heat and immediately whisk in half of the cream until smooth (be careful, mixture will bubble). Stir in remainder of cream until combined. Stir in vanilla and maple syrup. If lumps of caramel form,return pan to low heat and stir until the lumps are dissolved. Transfer caramel to a heatproof container and allow caramel to come to room temperature. Chill in refrigerator until completely cool.

Once ice cream is finished churning, pour a layer of caramel sauce into a container.Lightly spoon a layer of ice cream on top. Continue to alternate layers of caramel and ice cream until the container is full. Do not stir. Freeze for atleast 4 hours. Scoop and enjoy!