Hot Squash Ice Cream

By Janet-2

Ingredients

• For the ice cream
• Canola oil
• 1 butternut squash
• 1/4 c. stout beer
• Mulled maple syrup
• Sea salt
• For the pecan dirt and horchata shot
• 1 c. raw pecans
• 2 c. filtered water
• 4 tbsp. brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. fresh nutmeg
• 1 tsp. cardamom
• Salt

Details

Adapted from dailycandy.com

Preparation

Step 1

1. Preheat oven to 350º. Split the squash and remove seeds.

2. Place squash face down in a roasting dish sprayed with canola oil; cover with foil. Cook 15 minutes and press against backsides. They should react like a ripe avocado. Remove foil and splash with beer. Return to oven for 5-8 minutes.

3. Use an ice cream scoop to scoop squash. Top with pecan dirt, maple syrup, and salt. Serve with a shot of warm horchata.

Pecan Dirt and Horchata Shot:

1. Soak pecans in filtered water overnight in a container with a lid.

2. The next day, strain them over a bowl to separate nuts from pecan milk. Pulse nuts in a food processor for several minutes; slowly drizzle pecan milk back in to help them move. Let sit a few minutes.

3. Pour the mixture into a fine mesh strainer over a bowl; press out the moisture from the pecan pulp.

4. Preheat oven to 200º. Spread the pecan pulp onto a baking sheet lined with parchment paper and bake 30 minutes, stirring with a spoon every 5 minutes.

5. Pour the strained nut milk into a saucepot over medium heat. Add 2 tbsp. brown sugar along with the cinnamon and nutmeg. Once milk boils, whisk and simmer several minutes.

6. After 30 minutes of stirring pecan dirt, remove and add 2 tbsp. brown sugar and cardamom. Salt to taste. Pulse this mixture again; keep warm until ready to serve.