in Dessert Recipes

Pumpkin seed ice cream

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Ingredients for 4 servings:

  • 50 g pumpkin seeds
  • 200 g cream
  • 100 g milk
  • 100 g sugar syrup
  • 1 tbsp pumpkin seed oil
  • ½ tsp, dried locust bean gum (Bindobin)
  • 1 pinch(s) of salt, (tiny pinch)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

without egg – for the ice cream maker

Roast the pumpkin seeds in a pan without adding any fat until golden brown (stirring frequently). Let them cool, then grind them very finely in a blender and mix well with the other ingredients (using a whisk). Pour into the ice cream maker.

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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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