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1
For Kabocha Squash: Preheat oven to 400 degrees F. Cut the squash in half; remove seeds and membranes. Place cut side down on a baking sheet and roast for 40 minutes until soft. Let cool.
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2
Scoop the flesh into a food processor and puree until completely smooth. Measure out 1 cup of kabocha puree for the ice cream.
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3
For Chai Milk Base: Place next 5 ingredients (ginger through cinnamon stick) in a saucepan. Lightly crush with wooden spoon. Add vanilla bean (inside & bean) along with whole milk. Place over low heat and simmer for 20 minutes.
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4
Remove from heat and place in tea bags. Let steep for 10 minutes. Remove tea bags and strain milk to remove solids. Measure 2 cups of chai milk mixture for recipe.
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5
Mix 2 tablespoons of chai milk base with cornstarch in a small bowl to make a smooth slurry.
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6
Whisk the cream cheese and salt in medium bowl until smooth. Add kabocha puree and maple syrup. Combine until smooth; set aside.
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7
Combine remaining chai milk base, cream, sugar and corn syrup in a 4-quart saucepan; bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
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8
Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from heat.
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9
Slowly pour the hot cream into the kabocha squash mixture, whisking to combine.
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10
Pour the mixture into a 1-gallon freezer bag and submerge the sealed bag in an ice bath. Place ice bath in the refrigerator and leave for at least an hour, or preferably overnight.
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11
Pour the ice cream base into the frozen canister and spin until thick and creamy.
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12
Pack the ice cream into a storage container, press the sheet of parchment directly against the surface, and seal with an airtight lid. Freeze until firm, at least 4 hours.
