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Zucchini Bread Ice Cream
Photograph: Max Falkowitz
Serve this ice cream on its own or scooped on some zucchini bread. Either way, let it get warmer than your average ice cream; it freezes up firm and benefits from a 20 minute fridge defrost if your freezer is efficient.
Zucchini Bread Ice Cream
About This Recipe
| Yield: | Serves 10 |
| Active time: | 30 minutes |
| Total time: | 1 hour, plus an overnight chill |
| Special equipment: | blender, ice cream maker, fine mesh strainer |
| This recipe appears in: | Weekend Baking Project: Zucchini Bread Ice Cream Scooped: Zucchini Bread Ice Cream |
Ingredients
- 3 tablespoons butter
- 1 pound zucchini, grated
- 1 teaspoon kosher salt, divided
- 3 cups heavy cream
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon coriander
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 6 egg yolks
- 3/4 cup sugar
- 1/4 cup beer, preferably an IPA
- 1/2 teaspoon vanilla
Procedures
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1
Melt butter in a large saucepan over medium heat, then add zucchini with 1/4 teaspoon salt and cook until it has significantly reduced in volume, forms a loose paste, and is browned slightly on edges.
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2
Transfer mixture to blender and add spices, remaining salt, and cream. Blend on high for two minutes until a very smooth purée forms. Clean out saucepan and whisk together egg yolks and sugar in pan until pale in color and slightly thickened, then slowly pour zucchini mixture through a fine mesh strainer into pan. Cook on low heat, stirring frequently, until custard coats the back of a spoon and a swiped finger leaves a clean line.
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3
Strain custard into an airtight container, then stir in beer and vanilla. Chill overnight, then churn in an ice cream maker the next day according to manufacturer's instructions.
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