- 500ml/18fl oz double cream
- 2 tbsp finely chopped, fresh ginger
- 4 free-range egg yolks
- 125g/4½oz caster sugar
- 125g/4½oz cooked butternut squash, puréed
- 1 tsp lemon juice
- Fill a large bowl with ice and a little water.
- Place the cream and ginger into a saucepan and bring to the boil.
- Remove the saucepan from the heat and cover, leaving the cream to infuse for 30 minutes.
- After 30 minutes return the pan to the heat and bring back to the boil.
- Place the egg yolks and sugar in a bowl and whisk together.
- Pour in some of the hot cream mixture into the egg yolks and whisk continuously to combine.
- Pour the egg yolk mixture into the saucepan containing the rest of the cream and continue cooking gently for 3-4 minutes, or until the mixture coats the back of a spoon.
- Add the butternut squash to the cream mixture and, stir in throughly.
- Place the saucepan into the iced water bath, stirring occasionally, until chilled.
- Add the lemon juice to the cream and strain through a fine-mesh sieve.
- Pour the mixture into an ice cream machine and churn until smooth. Keep frozen until ready to use.