Recipe courtesy of Kelsey Nixon
Total:
8 hr 30 min
Active:
1 hr 15 min
Yield:
1 quart
Level:
Intermediate
Total:
8 hr 30 min
Active:
1 hr 15 min
Yield:
1 quart
Level:
Intermediate

Ingredients

  • 8 to 12 ounces butternut squash, cut into 1/2-inch cubes
  • 2 teaspoons olive oil
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon honey
  • 1/2 cup light brown sugar
  • 8 large egg yolks
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Toss the squash cubes in the olive oil and spread them out on a baking sheet. Roast until the squash is tender and starting to caramelize, 45 to 50 minutes. Set aside to cool.

Once the squash has cooled slightly, transfer it to a food processor and puree until smooth. 

In a large saucepan, combine the cream, milk, honey and 2 tablespoons of the brown sugar, and bring to a mild simmer over medium heat. 

In a bowl, whisk the egg yolks vigorously until they turn pale yellow. Add the remaining 6 tablespoons brown sugar and stir to fully incorporate. Temper the eggs by slowly adding one third of the heated cream while whisking continuously. 

Pour the tempered egg mixture back into the saucepan with the rest of the cream and cook over low heat (do not boil!), stirring constantly with a wooden spoon, using figure-eight motions. Cook until the custard begins to thicken and coat the back of the spoon, anywhere from 15 seconds to 1 minute. 

Pour the custard through a fine mesh sieve into a clean bowl set over an ice bath. Stir until the custard is completely cooled. 

Combine a third of the cooled custard with 1/2 cup of the squash puree (doing this in a small batch will ensure a smoother texture), and use an immersion blender to blend until smooth. Add the custard-squash mixture back into the remaining custard. Stir in the curry powder, salt, cumin, cloves and black pepper. Blend and emulsify with the immersion blender until smooth. Strain, then cover and refrigerate for 4 hours to overnight. 

Pour the custard into the bowl of an ice cream maker and churn according to the manufacturer's directions. Transfer to a container suitable for the freezer and freeze for at least 2 hours before serving.

IDEAS YOU'LL LOVE

Curry and Mint Ice Cream

Recipe courtesy of Bal Arneson

Curried Butternut Squash Soup

Recipe courtesy of Ellie Krieger

Butternut Squash Soup with Chipotle Cream

Recipe courtesy of Marcela Valladolid

Quick Sour Cream Ice Cream

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Mint Chip Ice Cream

Recipe courtesy of Alton Brown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c