Pumpkin Seed Ice Cream

Summary

Ingredients

• 15 ml water
• 30 grams sugar
• 70 g pumpkin seeds
• 1 tablespoon oil, neutral
• 2 medium egg (s), separated
• 90 g suar
• 30 ml pumpkin seed oil
• 1 stick (s) vanilla pod (s)
• 1 pinch (s) salt
• 150 ml whipped cream, whipped

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Instructions

1. Bring the water to the boil with the sugar, add the pumpkin seeds and caramelize.
2. Let cool on a piece of oiled aluminum foil, then finely chop.
3. Separate the eggs. Beat the egg whites with the rest of the sugar until stiff.
4. Mix the pumpkin seed oil drop by drop with the egg yolk. Stir in the vanilla pulp and salt. Add a third of the egg whites. Fold in the whipped cream, then the remaining egg whites and the chopped pumpkin seeds, do not stir any more.
5. Pour the mixture into either a large or 6 small molds, cover and freeze in the frozen for at least 6 hours, or better overnight.