![](https://cdn.statically.io/img/www.allrecipes.com/thmb/dg3qaFc9CuQ1U_2S9gcB663zuSI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2360114-0f20423ecfa34e4ca9629591ae11f420.jpg)
Ingredients
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1 acorn squash
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2 tablespoons butter
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1 tablespoon water, or as needed
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4 egg yolks
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½ cup light brown sugar
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2 cups heavy whipping cream
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2 cups milk
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1 teaspoon vanilla extract
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½ teaspoon ground ginger
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½ teaspoon kosher salt
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¼ teaspoon ground allspice
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place squash, pointed-side up, on a baking sheet.
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Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.
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Mash the squash meat in a bowl and measure 1 cup meat.
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Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.
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Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.
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Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.
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Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.
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Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.
Cook's Note:
The nutrition data for this recipe includes the full amount of the squash. The actual amount of the squash consumed will vary.
Nutrition Facts (per serving)
367 | Calories |
28g | Fat |
25g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 367 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 17g | 86% |
Cholesterol 196mg | 65% |
Sodium 198mg | 9% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 18g | |
Protein 5g | 10% |
Vitamin C 7mg | 8% |
Calcium 154mg | 12% |
Iron 1mg | 4% |
Potassium 384mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.