|Turn this yellow squash into ice cream?|
1 frozen banana
Butternut Squash Puree
1 squash, chopped and cooked
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons vanilla
1/2 cup plain soy milk
3 tablespoons sugar
1/2 cup fresh raspberries
|Pan fried in olive oil for 20 minutes in a medium heat covered skillet.|
|Mixed all ingredients in a blender adding raspberries last.|
|Refrigerated puree and froze a banana overnight.|
|12 hours later, took out puree and banana.|
|Blend puree and banana.|
|Cover and freeze.|
|8 hours later, with a few raspberries, cinnamon, and rolled oats, it made it all the better.|
The whole experience quite similar to picking petals off flowers groaning, "someone loves me, someone loves me not..." One minute, I liked it and the next it was no, how can I bear to continue.
Sweet, tart, and coolly refreshing on taste buds, warm spices and squash were surprisingly delicious. I just wish this delightful "autumn" divine treat had crispier oats. (granola maybe?) Next time sans bananas and using raspberries solely as a topping and not an actual ingredient in the ice cream itself. Those two fruits were definitely the downfall of experiment.
While eating, I had a major hunch that one doesn't have to cling so tightly to the belief that a banana alone makes the best vegan ice cream. It has a strong flavor that refuses to be a background note.
So thus will make squash puree, maybe add a bit or orange or lemon extract, agave nectar, and freeze it.
Then we'll see if my suspicions are right on the nose!