Food Network: Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds

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Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds
Recipe courtesy Chef Todd Gray, Equinox Restaurant - Washington, DC

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

Instructions
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:
1 egg white
3 cups raw, shelled pumpkin seeds
1 cup sugar

2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg

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.