Refreshing Kabocha Ice Cream with Yogurt

• 200 grams Kabocha squash
• 50 grams Honey
• 100 grams Yoghurt

1. Microwave or boil the kabocha to soften, and mash with a fork until smooth.
2. Add the honey and mix well, then stir in the yoghurt.
3. Pour it into a freezer-proof container and let it chill in the freezer.
4. Mix it with a fork every 2-3 hours to incorporate the air into the mixture.
5. Repeat this a few times and it's done.
6. I recommend adding 1 cm cubes of cream cheese after mixing it twice.
7. It's tasty!
8. This ice cream has a gentle, subtle sweetness.
9. Don't worry if you forget to mix it while it's in the freezer.
10. If the ice cream has become crumbly, mix it in the food processor or blender to smooth it out again.
11. If you are making it for children, mix in a little condensed milk once it is done.
12. This will give it a milky taste.
13. If you'd like it even milkier, use condensed milk instead of honey.
14. You can also make this with sweet potato in the same way.

squash, honey, yoghurt

Taken from cookpad.com/us/recipes/146102-refreshing-kabocha-ice-cream-with-yogurt (may not work)