Lunch: Curried Butternut Squash Ice Cream

This recipe includes superfoods such as:

Honey

Health benefits of Curried Butternut Squash Ice Cream

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

Ingredients

8 to 12 ounces butternut squash, cut into 1/2-inch cubes
2 teaspoons olive oil
1 cup heavy cream
1 cup whole milk
1 teaspoon honey
1/2 cup light brown sugar
8 large egg yolks
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper

Instructions

Preheat the oven to 400 degrees F. Toss the squash cubes in the olive oil and spread them out on a baking sheet. Roast until the squash is tender and starting to caramelize, 45 to 50 minutes. Set aside to cool. Once the squash has cooled slightly, transfer it to a food processor and puree until smooth. In a large saucepan, combine the cream, milk, honey and 2 tablespoons of the brown sugar, and bring to a mild simmer over medium heat. In a bowl, whisk the egg yolks vigorously until they turn pale yellow. Add the remaining 6 tablespoons brown sugar and stir to fully incorporate. Temper the eggs by slowly adding one third of the heated cream while whisking continuously. Pour the tempered egg mixture back into the saucepan with the rest of the cream and cook over low heat (do not boil!), stirring constantly with a wooden spoon, using figure-eight motions. Cook until the custard begins to thicken and coat the back of the spoon, anywhere from 15 seconds to 1 minute. Pour the custard through a fine mesh sieve into a clean bowl set over an ice bath. Stir until the custard is completely cooled. Combine a third of the cooled custard with 1/2 cup of the squash puree (doing this in a small batch will ensure a smoother texture), and use an immersion blender to blend until smooth. Add the custard-squash mixture back into the remaining custard. Stir in the curry powder, salt, cumin, cloves and black pepper. Blend and emulsify with the immersion blender until smooth. Strain, then cover and refrigerate for 4 hours to overnight. Pour the custard into the bowl of an ice cream maker and churn according to the manufacturer's directions. Transfer to a container suitable for the freezer and freeze for at least 2 hours before serving.