1 cup cooked butternut squash pulp
3½ cups milk
3 ounces Ibarra brand Mexican chocolate
3 ounces semisweet chocolate, chopped
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon freshly grated nutmeg
In a blender, puree the squash with 1¾ cups of the milk until perfectly smooth.
In a large saucepan, mix the remaining 1¾ cups of milk, chocolate, and spices. With a whisk, stir over low heat until the chocolate is melted, then add the pureed squash.
Do not boil. Strain through a coarse sieve to remove any trace of the squash fiber.
Cool at room temperature, stirring occasionally, then chill completely.
Freeze in an ice cream maker according to manufacturer’s directions.
Variation: In chilly weather serve the same recipe as a hot drink, in little demitasse cups, with a crisp cookie for dipping.
Makes 4 cups
Jesús González is Creative Chef and teaching instructor at Rancho La Puerta in San Diego, California.
