Sweet Kabocha Squash Ice Cream with Spiced Pumpkin

Name: Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

941

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium kabocha squash, 1 quart milk, 1 1/4 cups sugar, 1/4 vanilla bean, and more.

Yes, Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions