Roasted Butternut Squash & Maple Syrup Ice Cream

Today, during the Thanksgiving frenzy of cooking in the kitchen, I found myself oven-roasting an inordinately large amount of butternut squash. On the spur of the moment, I came up with the idea to puree roasted butternut squash and use it in a small homemade batch of ice cream. Wow. This was amazing.

I made the ice cream base: egg yolks, maple syrup as the sweetener, heavy cream, and milk, staying true to the tradition of gelato-making by using equal parts cream and milk. I whisked in the pureed butternut squash, and put the whole thing through the ice cream machine.

The results were amazing. The perfect dessert accoutrement on Thanksgiving!