1 lb. roasted sweet winter squash (such as butternut)
⅓ cup real maple syrup
1 can (16oz) full fat coconut cream or dairy cream
3 egg yolks
2 tsp. Vanilla
2 tsp. Cinnamon
¾ tsp. Nutmeg
¼ tsp. Sea salt
Cut sweet winter squash in half and deseed
Rub with oil of choice and roast flesh side down on a foil lined cookie sheet at 400 degrees for one hour or until fork tender throughout
Scoop out flesh into a tall bowl and add cream, maple, egg yolks and spices.
Use immersion blender to make a thick custard cream
Chill in the fridge for 2-3 hours until very cold
Place custard mixture in ice cream churner for 10 minutes or until ice cream. *(this chilled mixture can be placed in the freezer and eaten without the use of an ice cream maker, but I highly recommend it!)
7. Top with a sprinkle of cinnamon and enjoy!
Fall Spice Winter Squash Custard-Style Ice Cream
