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Ingredients
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Ice Cream Base
Pumpkin Seed Praline
Quince Compote
Method
Ice Cream Base
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender. Let it cool, then scoop out the flesh and puree it in a blender.
- 2
Make the Custard
In a saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat until the sugar dissolves. In a separate bowl, whisk together the eggs. Slowly pour the warm cream mixture into the eggs while whisking to temper them. Return the mixture to the saucepan and cook on low heat until it thickens slightly.
- 3
Combine and Chill
Remove from heat and stir in the pureed squash and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 4
Churn
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.
Pumpkin Seed Praline
- 5
Prepare the Praline
In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves, then increase the heat and bring to a boil. Cook without stirring until the syrup turns a golden color. Stir in the pumpkin seeds and quickly pour onto a parchment-lined baking sheet. Let it cool completely, then break into pieces.