BUTTERNUT AND CINNAMON ICE CREAM

Brothers-in-law Rodger Gilson and Johan Billman have perfected the art of making their own shiraz, Rohan Roi (rohanroi.co.za) – in a converted pigeon coop in Pretoria! While both have a passion for food, Johan is also a chef and owner of Van Wouw Catering (083 651 4235). This butternut and cinnamon ice cream is a unique flavour that’s worth the try.

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INGREDIENTS

1 litre full cream milk
4 cardamom pods
1 vanilla pod
2 cinnamon sticks
12 egg yolks
250g castor sugar
300g cooked butternut, puréed
150ml thick cream

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METHOD

1. Pour the milk into a saucepan. Crush the cardamom pods to release the seeds. Split the vanilla pod lengthways and scrape out the seeds. Add the pods and their seeds to the milk with the cinnamon and bring it to the boil. Turn off the heat, cover the pan and let it stand for 30 minutes.
2. Whisk the egg yolks and sugar together until pale and creamy. Strain the milk over the egg mixture, whisking it as you go to create a custard base.
3. Rinse the milk pan and pour the custard back into the clean pan. Heat over a low heat, cooking until the mixture thickens slightly and coats the back of a spoon. Stir the butternut purée into the custard. Allow it to cool, stirring every now and again.
4. Chill the mixture in the fridge, and when it is completely cold, stir in the cream.
5. Pour the mixture into an ice cream container and freeze. Beat the mixture, to break up the ice crystals, every hour, until it is frozen.
6. Transfer the ice cream to the fridge for 15–20 minutes to soften.

Cook’s tip: Serve this dessert with a chocolate soufflé or Danish white and Danish blue cheese.

This recipe makes 1,5 litres of ice cream.

Caxton magazines staff