This Philadelphia-style custard was created after a surplus of roasted butternut squash was sitting in the fridge for a while. I decided that it would make the perfect dessert after a chili party and undoubtedly delicious after a Thanksgiving meal. This icecream also lends itself to some delicious mix-ins. Graham crackers, candied pecans or spice cookies would be stellar. Also, feel free to stop after step 5 and just serve the custard with fresh whipped cream! Very adaptable. - rockchick

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