Ingredients : Serves 6

ingredients image
  • 300g kabocha squash, halved, seeded and cut into cubes
  • 200ml semi-skimmed milk
  • 70ml condensed milk
  • 2 egg yolks
  • 3 tbsp granulatd sugar
  • 2 tsp dark rum
  • a few drops vanilla extract


  • -----<kabocha puree>-----
  • Place the squash in a microwave-safe bowl. Cover with microwave-safe film and microwave on full power for 5-6 minutes until softened.
  • Mush the squash using rolling pin or pestle.
  • Mix in the condensed milk, rum and vanilla extract.
  • In a bowl place the egg yolks and sugar, using an electric whisk, whip them until they are pale and creamy.
  • Add the milk.
  • Mix together the egg yolk mixture and kabocha puree.
  • Spoon into the mould and freeze for about 4 hours, whisking a few times, about every 1 1/2 hours, with a fork or spoon.
  • Serve with condensed milk.

served image
This recipe was first published on mizueandco.com in Oct. 2006.