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Spiced Squash Ice Cream with Pecan Crunch
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- 500 g butternut squash, peeled, cut in pieces (2 cm)
- 600 g whole milk
- 200 g double cream
- 130 g caster sugar
- 6 egg yolks, from medium eggs
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tsp vanilla extract
- 2 pinches ground nutmeg
- 1 pinch fine sea salt
- 100 g pecan nut halves
- 20 g unsalted butter, diced
- 40 g soft dark brown sugar
- per 1 portion
- 1827 kJ / 440 kcal
- 7 g
- 31 g
- 31 g
- Saturated fat
- 13 g
- 96 mg
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