Squash ice cream

• Ingredients: 650 g. peeled sweet squash – 150 g. brown sugar – 250 g. white sugar – 1 1/2 l. milk – 400 ml. double cream – 200 g. condensed milk – 1 cinnamon stick – 2 tsp ground cinnamon – 9 cardamom pods

• Preparation: Cut the squash and place in a bowl with the milk, brown sugar and cinnamon stick. Heat in a medium/ low fire for 30 minutes till the squash is soft. Meanwhile, put the cardamom pods in a mortar removing the seeds. Remove the cinnamon stick. Add the white sugar, condensed milk, double cream, ground cinnamon and reserved cardamom. Crush well and pour into a container. Stick in the freezer. Stir every two hours, and once it starts thickening stir every hour.

• Presentation: Serve the ice cream with a spoon previously warmed in hot water and pour the crumble on top.

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