Summary

Ingredients

• 50 g pumpkin seeds
• 200 g cream
• 100 g milk
• 100 g suar syrup
• 1 tablespoon pumpkin seed oil
• 0.5 ½ teaspoon, leveled carob gum (bindobin)
• 1 pinch (s) salt, (tiny )

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Instructions

1. Roast the pumpkin seeds in the pan, without adding any fat, until they are fragrant (stir often), let them cool, then grind very finely in the mixer and mix well with the other ingredients (with a whisk). Put in the ice cream maker.