The preparation is quick and easy, just as you would like it to be for a dessert! First you whip the half liter of whipped cream until stiff and put it in the fridge. Now you put a water bath insert in a pot filled with water. (The water in the pot can get nice and hot; as a precaution, it should not boil so that the mass does not freeze later in the water bath.) You mix the sugar with the vanilla pulp from the scraped out vanilla pod. Now just whip the finished vanilla sugar, egg yolk and pumpkin seed oil in a water bath for a few minutes until a homogeneous mass has formed. At the end you mix the sugar-pumpkin-seed-egg mixture with the whipped cream and fill everything into a loaf pan. It is best to put it in the freezer the evening before, covered with cling film. It takes at least 6 hours for it to freeze completely. Before serving, briefly hold the bottom of the loaf pan under hot water and then turn it out. Cut off slices and serve with pumpkin seed oil and pumpkin seeds. An extraordinary taste that you want to taste again and again!
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