Roasted Butternut Squash Ice CreamIt’s the holiday season, and this roasted butternut squash ice cream with sage and parmigiano-regggiano cheese is just the ticket.  I started with Jeni’s roasted five-spice ice cream recipe and gave it a little twist.  I started with my beloved Michael Chiarello’s amazing roasted butternut squash recipe.  It’s loaded with butter, sage, molasses and balsamic vinegar.  Then I gild the lily by infusing the ice cream base with a parmigiana-reggiano rind.


Roasted Butternut Squash Ice Cream with Sage and Parmigiano-Reggiano

  • 3/4 cup roasted butternut squash from Michael  Chiarello
  • 2 cups whole milk
  • 2 teaspoons tapioca starch
  • 3 tablespoons mascarpone
  • 1/4 teaspoon kosher salt
  • 1/4 cup honey
  • 1 1/4 cups heavy cream
  • 2/3 cup packed light brown sugar
  • 2 tablespoons glucose or invert sugar
  • 1/8 teaspoon Vietnamese cinnamon
  • parmigiano-reggiano rind
  • 1/4 teaspoon toasted pumpkin seed oil

Mix 2 tablespoons of milk with the tapioca starch and set aside.

Combine the mascarpone, salt and roasted butternut squash in a large mixing bowl, set aside.

Combine the remaining milk, cream, brown sugar, honey, glucose, Vietnamese cinnamon and parmigiano-reggiano rind in a 4 quart sauce pan and bring to a rolling boil over medium-high heat, boil for 4 minutes.  Remove the parmigiano-reggiano rind.

Remove from heat and add the tapioca starch mixture.  Bring to a boil, whisking for 1 minute, until thickened.

Incorporate the milk mixture with the butternut squash mixture.

Pour the ice cream base in a heavy duty gallon size ziplock bag.  Submerge the sealed bag into an ice bath.  Let stand 30 minutes, or until well chilled.

Pour the mixture into an ice cream maker along with the toasted pumpkin seed oil and process according to the manufacturer’s directions.  It takes about 20-25 minutes in my machine.

Pack the ice cream into a storage container, press a sheet of parchment directly on the surface and seal with an air tight lid.  Freeze in the coldest part of your freezer until firm, about 4 hours.

Roasted Butternut Squash with Molasses and Balsamic VinegarThe roasted butternut squash is delicious on it’s own.  Or you can make these raviolis with the leftover butternut squash puree.  What sounds good to you?

Happy Holidays!