Home  Green Sense -    Resources for Sustainable Living




   Living Well
     Green Cuisine

      Wheat-Free Stuffing

      Autumn Bean and Barley Soup

      Apple Cranberry Sauce

      Balsamic-Maple VinaigretteApple Cranberry Sauce

      The Beach Grill

      Beach-grilled Tofu

      Black and Red Salad

      Buttercup Holiday Pudding

      Buttercup Maple Ice Cream

      Buttercup Maple Pudding

      Cinnamon-Raisin French Toast with Low-sugar Apple Marmelade Sauce

      Jessica's Real Fruit Fruitcake

      Grape Syrup

      Honey Oat Pancookies

      Jessica's Tabouli

      Juneberry Tofu omelette

      Masa-Pear Cobbler

      Napa-Tofu Winter Stir Fry

      Homemade Nixtamal

      Pear Gelato

      Pink Pollack

      Quick Purslaned Red & Black Beans

      Quinoa Beanoa Salad

      Red, White, and Green Supper

      Strawberry Shortcake

      Summer Garden Ragout with Beans and Rice

      Summer at the Sea-side Soup

      Sunny Tofu Salad

      Instant Tofu Jambalaya

      Homemade Corn Tortillas

      The Twig Grill

      Vanilla Pecan Bread Pudding

      Winter Pasta with Sausage

GreenSense Directory
Photo Galleries
GreenSense General Store
About Us
Contact Us
First Visit







Home > Features > Living Well > Food > Green Cuisine > Buttercup Maple Ice Cream

GreenSense- Green Cuisine

Buttercup Maple Ice Cream

In order to get the proper smooth, "melt-in-your-mouth" quality, ice cream needs something to absorb the water in the mix. /the old-timers used eggs. Commercial makers use a variety of gums. Just recently, on a whim, I discovered that Butternut squash makes an excellent thickener for ice cream - and lends a delightful flavor as well. Here's a rich, smooth, fast-freezing ice cream. Naturally sweetened, the maple syrup, squash and cream create a synergy that is more than the sum of its parts.

-Alan Wagener

  • 3 cups baked buttercup squash
  • 2 cups milk
  • 2 cups half and half or light cream
  • 1/4 to 3/4 cup maple syrup (depending on sweetness desired)
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract

Use a food processor, blender, or potato masher. Scoop the baked squash out of the shell. Measure out three cups and puree or mash and whip by hand. If you're working by hand, or using a blender, add enough milk to make to get the job done. Add the other ingredients and mix well.

Pour into an ice cream maker and freeze.






Previous   1.. 2.. 3.. 4.. 5.. 6.. 7.. 8.. 9..10.. 11.. 12.. 13.. 14.. 15.. 16.. 17.. 18.. 19.. 20.. 21.. 22.. 23.. 24.. 25.. 26.. 27.. 28.. 29.. 30.. 31.. 32.. 33..   Next