maple koginut squash with pomegranate swirl

inspired by salt and straw

ingredients

fruit ice cream template

• add-in
  • 500 g koginut squash, 1-inch cubes roasted at 400 ºF until fork-tender, 30 minutes
  • 225 g maple syrup
    • 67 % sugar by mass → 150 g sugar
• 1 g salt
• pomegranate swirl, method
  • 250 ml pomegranate juice
  • 30 ml lemon juice
  • 200 g sugar
  • 1 g salt
  • ½ tsp blossom water

instructions

1. ice cream base
   2. (2) purée squash/syrup mixture w/ 125 ml cream
   3. (5.1) layer ice cream base and swirl