Butternut squash ice cream Philadelphia style

Ingredients

• 1 cup roasted butternut squash puree
• 1 tablespoon olive or grape seed oil
• 1 cup half and half
• 1 cup heavy cream
• 1/2 cup brown sugar
• 1/4 cup white or raw granulated sugar
• 1/2 cup sweetened condensed milk (I use Santini’s organic, available at Whole Foods)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger (preferably grated fresh ginger)
• 1/2 teaspoon nutmeg (preferably freshly grated)
• 1 pinch salt
• 2 tablespoons cornstarch
• 2 tablespoons cold coffee (optional, for cornstarch slurry)
• 2-4 tablespoons Amaretto, calvados, brandy, rum, bourbon or spirits of your choice
• 1 teaspoon vanilla
• 1 cinnamon stick (optional (use if making puree well in advance))

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