Premium pumpkin ice cream with pumpkin seed brittle

Ingredients for 6 servings:

• 6 egg yolks
• ⅛ liter milk
• 100 g sugar
• 500 g pumpkin flesh, diced
• 100 ml white wine
• 2 packets of vanilla sugar (bourbon vanilla sugar)
• 200 g whipped cream
• 150 g pumpkin seeds, peeled
• 100 g sugar
• 1 pack of flavoring (orange peel)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the diced pumpkin with the white wine and vanilla sugar until soft, then puree and chill. Gently toast the pumpkin seeds in a dry pan. Caramelize 100g of sugar in a pan until light yellow, add the roasted pumpkin seeds and coat with the sugar. Spread out on baking paper and let cool. Beat the egg yolks with 100g of sugar in a double boiler until thick and creamy, then fold in the pumpkin puree. Season with orange zest for fruit. Let cool. Fold in the stiffly whipped cream and freeze for 30-40 minutes, depending on your ice cream maker. Roughly chop the pumpkin seed brittle with a large knife and fold it into the finished ice cream. Any fruit puree, many fruits, or simply cream goes well with this.