Kalabasa Ice Cream Recipe

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Dupe the kids with this Kalabasa Ice Cream Recipe.

In one hyper kitchen session, I had a massive pan of Ginataang Kalabasa at Sitaw. This happened because of my extreme happiness after knowing that the price of squash went down.

The untouched viand will usually end up in the refrigerator, right? I don’t know who did it, but the leftover Ginataang Kalabasa at Sitaw was lodged in the freezer. I was annoyed because I still have to defrost it for my breakfast. However, I realized that the coagulated soup looked like ice cream. So, an idea popped into my head.

Ingredients:

• 200 grams kalabasa – peeled and chopped
• 250 (1 pack) all-purpose cream
• 120 ml condensed milk
• a few drops of vanilla extracts
• 1 teaspoon cinnamon powder

Procedure:

1. In a pan, boil the kalabasa flesh until cooked. Strain and let it cool down.
2. Mash the kalabasa and set it aside.
3. In a mixing bowl, combine the cream, condensed milk, a few drops of vanilla extracts, and cinnamon powder. Then, mix it using a hand mixture until it doubles in size.
4. Combine the cream and mashed kalabasa and mix until the flavors are completely incorporated.
5. Transfer to a container and freeze overnight.
6. Enjoy!

Notes:

• This Kalabasa ice cream recipe is best when the kalabasa is “maligat.” According to my suki, you can identify it with a dark yellow color.
• Mashing the kalabasa using a fork will result to tiny bits that will soon add texture to the ice cream. If you want it smooth, you can use a food processor.
• It’s much better when you chill the cream first for a few minutes. The longer you blend it, the fluffier it will become.