Zucchini Bread Ice Cream Recipe

Max Falkowitz
Zucchini Bread Ice Cream Recipe

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.

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  • Yield:Serves 10
  • Active time: 30 minutes
  • Total time:1 hour, plus an overnight chill

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

Directions

  1. 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.

  2. 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.

  3. 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.

This Recipe Appears In
Scooped: Zucchini Bread Ice Cream Weekend Baking Project: Zucchini Bread Ice Cream
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