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Pumpkin Seed Ice Cream

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Pumpkin Seed Ice Cream

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

  • 50 g Pumpkin seeds
  • 4 Egg yolk
  • 50 g Sugar
  • 1 tsp Rum
  • 2 tsp Pumpkin seed oil
  • 200 g Cream
  1. Roast the pumpkin seeds in a pan without fat and chop into “brittle slivers”.
  2. Whip egg yolk, sugar, rum and pumpkin seed oil over a hot water bath until creamy. Then beat the cream over a cold water bath. Stir in the pumpkin brittle.
  3. Whip the cream until stiff and fold into the cream.
  4. Freeze the ice cream mixture for about 30 minutes and then stir well again – repeat this process again after another half an hour. Now the mass can freeze for several hours.
  5. Arrange the pumpkin seed ice cream on dessert plates.
Dinner
European
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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