Summary

Ingredients

• 6 egg yolks
• liter ⅛ milk
• 100 g suar
• 500 g pumpkin meat, diced
• 100 ml white wine
• 2 packs vanilla sugar (bourbon vanilla sugar)
• 200 g whipped cream
• 150 g pumpkin seeds, peeled
• 100 g suar
• 1 packet aroma (orange cake)

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Instructions

1. Cook the diced pumpkin with the white wine and vanilla sugar until it is soft, then puree and refrigerate. Carefully roast the pumpkin seeds in a dry pan. Caramelize 100 g sugar in a pan, add the roasted pumpkin seeds and cover with the sugar. Spread out on baking paper and allow to cool.
2. Beat egg yolks with 100 g sugar in a water bath to a thick cream and then fold in the pumpkin puree. Season fruity with the orange baking. Let cool down. Fold in the whipped cream and, depending on the ice cream machine, let freeze for 30 - 40 minutes.
3. Roughly chop the pumpkin seed brittle with a large knife and fold it under the finished ice cream. Any fruit pulp, a lot of fruits or just cream goes well with it.