Ingredients

• 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

Directions

• 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.