Friday, October 2, 2009

Butternut Squash Ice Cream

Found this at GAPSters
  • 1 butternut squash
  • stock of your choice
  • 3-5 Tblsp ghee
  • 3 egg yolks

Boil the squash in the stock. When done (almost falling apart), remove from stock and cool. Add ghee and egg yolks. Blend. At this point you could put the mixture in an ice cream maker or you could put it directly into the freezer and stir it every 30 minutes or so--until it's frozen, but aerated and fluffy.

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