Butternut Recipe

Prepare sorrel infusion

Rinse the sorrel leaves and shake them dry. Bring the whole milk to a simmer in a small saucepan over medium heat (do not boil). Remove from heat, add the sorrel leaves, cover, and let steep for 20 minutes until the milk is tinted and aromatic.

Warm cream and sugar

In a separate saucepan, warm the heavy cream with 1 tablespoon of sugar over low heat just until the sugar dissolves and the cream is warm (do not boil).

Temper yolks

In a heatproof bowl, whisk the egg yolks with the remaining 2 tablespoons sugar until slightly pale. Reheat the sorrel-infused milk gently until steaming. Slowly whisk about 1/3 cup of the hot milk into the yolks to temper, then gradually whisk the tempered yolks back into the saucepan with the rest of the milk and the warm cream.

Cook custard

Return the saucepan to medium-low heat and stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil. Remove from heat immediately.

Finish and chill

Stir in the lemon juice and 1 teaspoon salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove the sorrel leaves and any coagulated bits. Place the bowl in an ice bath and stir occasionally until it cools to room temperature, then refrigerate until fully cold, at least 4 hours or overnight.

Churn

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a container and freeze at least 3 hours to firm.

Toast seeds (if needed)

If your seeds are raw and have any husk or moisture, preheat the oven to 325°F (160°C). Toss the hulled seeds with 1 teaspoon neutral oil and a pinch of salt, spread on a baking sheet, and toast for 8–10 minutes until fragrant and just golden. Let cool slightly.

Candy seeds

In a small nonstick skillet over medium heat, combine 1 tablespoon sugar and 1 teaspoon water. Swirl until the sugar dissolves and begins to simmer. Continue cooking until the sugar becomes a light amber caramel (watch carefully to avoid burning). Remove the pan from heat and immediately stir in the butter until melted, then add the toasted seeds and 1/4 teaspoon salt, stirring to coat evenly. Spread the candied seeds onto parchment to cool and harden. Break into small clusters once set.

Spoon or scoop sorrel ice cream into chilled bowls. Sprinkle candied Sonora seed clusters over the top to provide crunch and a slightly caramelized, nutty note.

Garnish with a few micro sorrel leaves (or small herb leaves) and a small pinch of lemon zest to brighten the dish. Serve immediately.