Kabocha Vanilla Chai Ice Cream

Directions

1. Roasted Kabocha Squash & Chai Milk Base
2. 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.
3. Scoop the flesh into a food processor and puree until completely smooth. Measure out 1 cup of kabocha puree for the ice cream.
4. 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.
5. 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.

1. Ice Cream (based on Jeni's ice cream base)
2. Mix 2 tablespoons of chai milk base with cornstarch in a small bowl to make a smooth slurry.
3. Whisk the cream cheese and salt in medium bowl until smooth. Add kabocha puree and maple syrup. Combine until smooth; set aside.
4. 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.
5. 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.
6. Slowly pour the hot cream into the kabocha squash mixture, whisking to combine.
7. 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.
8. Pour the ice cream base into the frozen canister and spin until thick and creamy.
9. 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.