baitcon | butternut-amaretti ice cream...nomnomnom

I am in the middle of freezing my experimental batch of butternut squash and amaretti cookie ice cream, and so far I have to say that I think it is successful. I found a recipe for butternut-rum ice cream online, left out the rum, and about doubled the amount of squash it called for, then added crushed amaretti at the time of freezing. The mix is extremely thick and rich and really needs thorough chilling prior to the freezing process.

The mix tastes very sweet even with all the extra squash, but once frozen it tastes less like "OMG SWEET" and the butternut flavor really comes through. The bits of crushed amaretti provide nice little nuggets of cinnamon-almond flavor. It's kind of like butternut ravioli in ice cream form. I am pleased. :)