Ingredients
- 500ml/18fl oz
double cream - 2 tbsp finely chopped, fresh
ginger - 4 free-range
egg yolks - 125g/4½oz
caster sugar - 125g/4½oz cooked
butternut squash, puréed - 1 tsp
lemon juice
Preparation method
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Fill a large bowl with ice and a little water.
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Place the cream and ginger into a saucepan and bring to the boil.
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Remove the saucepan from the heat and cover, leaving the cream to infuse for 30 minutes.
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After 30 minutes return the pan to the heat and bring back to the boil.
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Place the egg yolks and sugar in a bowl and whisk together.
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Pour in some of the hot cream mixture into the egg yolks and whisk continuously to combine.
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Pour the egg yolk mixture into the saucepan containing the rest of the cream and continue cooking gently for 3-4 minutes, or until the mixture coats the back of a spoon.
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Add the butternut squash to the cream mixture and, stir in throughly.
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Place the saucepan into the iced water bath, stirring occasionally, until chilled.
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Add the lemon juice to the cream and strain through a fine-mesh sieve.
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Pour the mixture into an ice cream machine and churn until smooth. Keep frozen until ready to use.