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Butternut squash ice cream, Philadelphia style
FOOD5216Ingredients
105Minutes
370Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 cup butternut squash (roasted, puree)
- 1 Tbsp. olive (or grape seed oil)
- 1 cup half and half
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar (white or raw)
- 1/2 cup sweetened condensed milk (I use Santini’s organic, available at Whole Foods)
- 1 tsp. canela
- 1/2 tsp. ginger (preferably grated fresh ginger)
- 1/2 tsp. nutmeg (preferably freshly grated)
- 1 pinch salt
- 2 Tbsp. cornstarch
- 2 Tbsp. cold coffee (optional, for cornstarch slurry)
- 3 Tbsp. amaretto (calvados, brandy, rum, bourbon or spirits of your choice)
- 1 tsp. vanilla
- 1 cinnamon stick (optional, use if making puree well in advance)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol75mg25% |
Sodium115mg5% |
Potassium250mg7% |
Protein4g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber<1g3% |
Sugars32g |
Vitamin A60% |
Vitamin C10% |
Calcium15% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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