The kabocha or Japanese pumpkin is easily overlooked in displays because of its color and appearance. But don't judge this little pumpkin (ok, ok some people call it a squash) by its looks. It's really a workhorse and lends itself easily to savory or sweet.
In this recipe, from Chef Todd Gray, Equinox Restaurant, Washington DC, it's used to make ice cream. With few other ingredients, the flavor of the pumpkin really comes through.
The ice cream turned out rich and sweet; but with 12 egg yolks per batch, it has to be an occasional treat only. Here I served it in spiced mini pumpkins (recipe to come).