Quark and pumpkin seed ice cream

Ingredients for 8 servings:

• 500 g quark
• 250 ml cream
• 70 g sugar
• 150 ml pumpkin seed oil
• 1 tbsp lemon juice
• 5 tbsp pumpkin seeds, peeled
• 7 tbsp sugar
• 1 tbsp water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Lightly toast the pumpkin seeds in a pan and set aside. Melt the 7 tablespoons of sugar with 1 tablespoon of water in the pan. When the caramel is golden yellow, stir in the toasted pumpkin seeds. Pour the still-hot mixture onto a sheet of baking paper and spread it out evenly with a spoon. Be careful, the mixture is incredibly hot! Mix the quark with the cream, oil, lemon juice, and 70g of sugar well. Pour the mixture into the ice cream maker and turn it on. When the ice cream starts to become creamy, chop the pumpkin seeds into small pieces or smash them with a meat tenderizer and add them to the ice cream. The pumpkin seed oil helps the ice cream not become quite as firm. We usually put it back in the freezer for a good hour. The ice cream is absolutely delicious with crêpes or pancakes, and also with beautiful ripe strawberries. If you don’t have an ice cream maker, you can also whip the cream until stiff peaks and carefully fold it into the quark mixture, pour it into a loaf pan lined with plastic wrap, and freeze it in the freezer. It also doesn’t require stirring; the oil prevents unpleasant ice crystals from forming. After freezing, you can slice the ice cream.