Recipe via CSA member, Salt Chunk Mary
Squeezing the water out of the zucchini gives it a kind of coconut texture that blends nicely with the toasted nuts and the sweet tang of the buttermilk base. If you don’t have an ice cream maker, you can add your zucchini, raisin, nut mixture to softened vanilla ice cream.
3 large zucchini, unpeeled and shredded
juice from half a lemon + zest of one lemon
½ c. sugar
1 t . cinnamon
1 t. ground nutmeg
¼ t. ground clove
½ c. raisins
½ c toasted and finely chopped walnuts
1 c. buttermilk
1½ c. heavy or whipping cream
¾ c sugar
1. Put shredded zucchini in cheesecloth or a dishtowel, and squeeze as much water as you can out of it. Toss with next 6 ingredients (thru ground clove). Refrigerate for roughly two hours. Stir mixture occasionally.
2. Soften raisins by soaking in hot water to cover and (optional) 1/4 cup Grand Marnier for at least 1 hour. Drain liquid and set raisins aside.
3. Whisk eggs in bowl until light and fluffy, 1 to 2 minutes. Whisk in 3/4 cup sugar, a little at a time, and then continue whisking a minute more until completely blended. Pour in cream and buttermilk, and then whisk to blend.
4. Place base in freezer for a rapid cool down. Once base is cold, put in ice cream maker and follow the manufacturer’s directions.
5. Drain zucchini and add with nuts and drained raisins just before the ice cream is solid.