Squash Ice Cream recipe
Ice cream is one of the foods that will never be out of the trend. Here in the Philippines, despite of cool Christmas breeze, Ice cream will never be absent — what more during the very hot Summer days?
I don’t eat ice cream that much, but when I do, I pig out. I can consume more than a pint of ice cream and will even dig more. My favorite ice cream flavor was the Selecta’s Buko Salad and every time I treat my friends or family with ice cream, this flavor will never become absent.
Speaking of ice cream, here is one ice cream that I am quite proud off. It’s an ice cream made of squash. Despite it’s fattening, we can say that it’s nutritious and very good for the eye sight.
I once made it with the puree, but when I made it with some bits, I found it more interesting.
- 5 cups squash – peeled and cubed
- 1 cup evaporated milk
- 1 cup all purpose cream
- 3 cups water
- 1 1/4 cup white sugar
- 1 tablespoon powdered cinnamon
- Ladle-like potato masher
- Deep casserole
- Deep container with cover
- Boil the squash with 2 cups water over high fire.
- When already soft, put in a medium fire, add 1 cup of water. Use the potato masher to make puree. Make sure that there are some bits to create chewy appeal.
- Add the remaining ingredients and let it boil until thick while stirring continues.
- Allow it to cool down.
- Put the mixture in the container.
- Put in the freezer until frozen.
- Serve and enjoy.
What’s great about is that this dessert don’t come expensive. Here in the Philippines a whole medium squash that can cover the 5 cups in the ingredients is only worth P20.00 ($.5 USD) and doesn’t require much equipment. So, we can say that this is easy to make.