Banana Pudding Gelato with Butternut Squash
I like frozen butternut squash because it’s already soft and ready to use. If you prefer, you can cut and steam fresh squash for this recipe instead.
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- Contains Eggs
- Contains Dairy
Ingredients
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1/2 banana, sliced
- 1 box (3 1/2 ounces) instant vanilla pudding mix
- 1/2 cup chopped frozen butternut squash
- 6 vanilla wafers, crumbled, plus more for garnish
- Fine-Mesh Strainer
- Instant-Read Thermometer
- Small Saucepan
- Whisk
Instructions
Step 1
In a small saucepan, add heavy cream, sugar, and egg yolks. Whisk until fully combined and sugar is dissolved.
Step 2
Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 3
Remove base from heat and pour through a fine-mesh strainer into an empty CREAMiTM Pint. Place pint into an ice bath. Once cooled, add banana, pudding mix, and squash. Place storage lid on pint and freeze for 24 hours.
Step 4
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select GELATO.
Step 6
With a spoon, create a 1 1/2-inch wide hole that reaches the bottom of the pint. Add the 6 vanilla wafers to the hole and process again using the MIX-IN program.
Step 7
When processing is complete, remove gelato from pint and serve immediately, topped with extra vanilla wafers.