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Ice Cream: Pumpkin Seed Ice Cream

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Ice Cream: Pumpkin Seed Ice Cream

The perfect ice cream: pumpkin seed ice cream recipe with a picture and simple step-by-step instructions.

  • 400 ml Cream 30% fat
  • 500 ml Milk
  • 150 g Sugar
  • 1 Vanilla stick
  • 1 shot Vanilla syrup
  • 2 hands Pumpkin seeds without shell
  • 60 ml Styrian pumpkin seed oil
  • 6 Egg yolk
  1. Bring the milk with the cream and the scraped-out vanilla pod to the boil.
  2. Beat the egg yolks with the sugar, then add the hot cream milk and whip over steam until creamy.
  3. Add the syrup and stir cold. Put in the ice cream maker and when the ice cream is almost solid, add the oil and finally the roasted pumpkin seeds.
Dinner
European
ice cream: pumpkin seed ice cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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