Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds

Recipe courtesy of Todd Gray

Show: Tyler's Ultimate

Episode: Ice Cream

Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds

Name: Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: about 2 quarts
Cuisine: american
Ingredients: 1 medium kabocha squash; 1 quart milk; 1 1/4 cups sugar; 1/4 vanilla bean; 12 egg yolks; Spiced Pumpkin Seeds, recipe follows; 1 egg white; 3 cups raw, shelled pumpkin seeds; 1 cup sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg

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Level: Easy
Total: 3 hr 45 min

Prep: 30 min
Inactive: 2 hr 35 min
Cook: 40 min

Yield: about 2 quarts

Level: Easy
Total: 3 hr 45 min

Prep: 30 min
Inactive: 2 hr 35 min
Cook: 40 min

Yield: about 2 quarts

Ingredients

Ice Cream:

1 medium kabocha squash

1 quart milk

1 1/4 cups sugar

1/4 vanilla bean

12 egg yolks

Spiced Pumpkin Seeds, recipe follows

Spiced Pumpkin Seeds:

1 egg white

3 cups raw, shelled pumpkin seeds

1 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

Directions

Preheat the oven to 350 degrees F.
Halve the squash and scrape out the seeds. Place the squash cut-side down in a roasting pan. Add 2 to 3 inches of water and roast the squash until it is very tender, about 30 minutes. Allow the squash to cool completely then mash or puree it in a food processor or blender. Measure 2 cups of the puree and reserve.
Combine the milk and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk then bring it to a simmer over medium heat.
Meanwhile, beat the egg yolks in a large bowl. When the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk mixture into the yolks. Repeat until half the milk is incorporated, then whisk in the remaining milk. Stir the reserved squash puree into the ice cream base then strain the base through a fine sieve into a bowl set over an ice bath.
Chill the ice cream base completely then process it in an ice cream maker according to the manufacturer's instructions. Spoon the ice cream into containers and freeze until firm. Serve the ice cream topped with spiced pumpkin seeds.

Spiced Pumpkin Seeds:

Preheat the oven to 350 degrees F.
Beat the egg white in a medium bowl until frothy. Add the pumpkin seeds, sugar, cinnamon, ginger, and nutmeg. Stir until the seeds are well coated.
Line a baking sheet with parchment paper. Spread the seeds on the baking sheet in a single layer. Bake the seeds, stirring occasionally, until they are golden. Remove the seeds from the oven and set them aside to cool.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Todd Gray, Equinox Restaurant, Washington, DC

My Private Notes

Show: Tyler's Ultimate

Episode: Ice Cream

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Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds

Ice Cream:

Spiced Pumpkin Seeds:

Spiced Pumpkin Seeds:

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