Recipe courtesy of Todd Gray

Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds

  • Level: Easy
  • Total: 3 hr 45 min
  • Prep: 30 min
  • Inactive: 2 hr 35 min
  • Cook: 40 min
  • Yield: about 2 quarts
  • Nutrition Info
Share This Recipe

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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.