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1
Preheat the oven to 350 degrees F.
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2
Halve the squash and scrape out the seeds.
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3
Place the squash cut-side down in a roasting pan.
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4
Add 2 to 3 inches of water and roast the squash until it is very tender, about 30 minutes.
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5
Allow the squash to cool completely then mash or puree it in a food processor or blender.
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6
Measure 2 cups of the puree and reserve.
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7
Combine the milk and sugar in a saucepan.
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8
Scrape the seeds from the vanilla bean into the milk then bring it to a simmer over medium heat.
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9
Meanwhile, beat the egg yolks in a large bowl.
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10
When the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk mixture into the yolks.
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11
Repeat until half the milk is incorporated, then whisk in the remaining milk.
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12
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.
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13
Chill the ice cream base completely then process it in an ice cream maker according to the manufacturer's instructions.
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14
Spoon the ice cream into containers and freeze until firm.
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15
Serve the ice cream topped with spiced pumpkin seeds.
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16
Preheat the oven to 350 degrees F.
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17
Beat the egg white in a medium bowl until frothy.
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18
Add the pumpkin seeds, sugar, cinnamon, ginger, and nutmeg.
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19
Stir until the seeds are well coated.
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20
Line a baking sheet with parchment paper.
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21
Spread the seeds on the baking sheet in a single layer.
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22
Bake the seeds, stirring occasionally, until they are golden.
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23
Remove the seeds from the oven and set them aside to cool.
