I know, it's the dead of winter (literally--today's the winter solstice and yet another food-centric holiday for all the Chinese people out there).
But sometimes, there's nothing better than sitting in a warm apartment, putting on a sweater and some fuzzy socks, and eating ice cream (followed by hot chocolate).
I used Tyler Florence's recipe as a jumping board because it seemed closest to what I wanted to end up with. I added ginger and cardamom, and substituted half of the half and half with heavy cream. My rationale was that I was trying to balance the water content in the kabocha.
I wish I had some kind of benchmark ice cream to compare this to. I liked it, but I can't decribe it because it doesn't really taste like any other flavor I've ever had. It doesn't have that pumpkin pie flavor like pumpkin ice cream. It isn't quite as grainy as yamaimo ice cream I've had in Asia. It's kind of like the cardamom ginger I cream I made last time, but grainier and with a kabocha kick. The kabocha is the first thing you taste, the cardamom isn't very present at all, and the ginger is only apparent in the aftertaste.
All in all, I'm satisfied with the results. We'll see how I feel three days from now, and how my guests like it. Below is linked a more detailed step by step with photos (on my new, still barebones, food website).