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
|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|
- 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
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.
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.
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.