Rich and Soft Homemade Kabocha Squash Ice Cream

Name: Rich and Soft Homemade Kabocha Squash Ice Cream
Cuisine: Korean
Ingredients: Kabocha squash — 300 g; Heavy cream — 1 cup (200 g); Milk — 1 cup (200 g); Egg yolk — 2; Sugar — 4 tbsp; Kabocha squash — 100 g; Milk — 1 cup; Honey — 2 tbsp

A soft homemade ice cream dessert made by blending and freezing steamed kabocha squash with heavy cream and milk.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Rich and Soft Homemade Kabocha Squash Ice Cream — finished dish

Summary

This homemade dessert is made by blending steamed kabocha squash with heavy cream, milk, and other ingredients, then freezing it. Even without an ice cream maker, you can achieve a soft texture by scraping it several times with a fork while it freezes. Without extra additives, it is a great way to enjoy the rich, sweet natural flavor of the ingredients served cold.

Servings: about 4–5 servings
Difficulty: Easy
Spiciness: Not spicy

Ingredients

Kabocha Squash Ice Cream

Kabocha squash300 g
Heavy cream1 cup (200 g)
Milk1 cup (200 g)
Egg yolk2
Sugar4 tbsp

Kabocha Squash Milk

Kabocha squash100 g
Milk1 cup
Honey2 tbsp

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

If the cooked kabocha squash is too much to eat at once, portion it into containers, keep it frozen, and thaw it as needed.
If you do not have heavy cream, you can use only milk, but the texture will be more like a sherbet.

Steps

Peel the kabocha squash and steam it in a steamer. Around 20 minutes of steaming should do it. It is fully cooked when a chopstick slides in smoothly without resistance.
Once the steamed kabocha squash cools, put 300 g kabocha squash, 1 cup (200 g) heavy cream, 1 cup (200 g) milk, 2 egg yolks, and 4 tbsp sugar into a blender.
Blend for about 20 seconds. If you do not have heavy cream, you can use only milk, but the texture will be more like a sherbet. Foods taste less sweet once frozen, so feel free to add more sugar.
Transfer to an airtight container, and after 2-3 hours, scrape thoroughly with a fork. Return it to the freezer and repeat this process 3 more times every 1 hour. Scraping it like this lets you enjoy smooth ice cream even without an ice cream maker.
Place the steamed kabocha squash, 1 cup milk, and honey (or sugar) in a blender and blend for just 10 seconds, and you are done.

Ppunwife's tips

Adding cheongju (Korean rice wine), mirin (cooking rice wine), or vanilla extract (oil) removes the eggy odor.
Foods taste less sweet once frozen, so feel free to add more sugar.
It is also delicious served with chocolate syrup or nuts.

FAQ

How can I achieve a soft texture without an ice cream maker?

After placing it in the freezer, scrape it with a fork after 2 to 3 hours, then repeat the scraping about 3 times at 1 hour intervals to make it soft without a machine.

How can I substitute if I don't have heavy cream?

You can make it using only milk instead of heavy cream, though in that case it will have a lighter texture like a sherbet.

What should I add to get rid of the eggy smell from the egg yolks?

Adding a little mirin (cooking rice wine), cheongju (Korean rice wine), or vanilla extract can reduce the eggy smell.

Can I use another ingredient instead of kabocha squash?

You can steam sweet potatoes and make it the same way to enjoy ice cream with the distinct flavor of sweet potatoes.