Pumpkin Seed Ice Cream

Rating: 3.34 / 5.00 (38 Votes)

Total time: 45 min



For the pumpkin seed ice cream, line a mold with plastic wrap into which the parfait mixture will later be filled. Make room in the freezer to be able to cool the form later immediately.

Place the egg, egg yolk, sugar, salt and vanilla pulp in a mixing bowl and whisk over a bain-marie until frothy and pull off to form a rose.

Remove the mixing bowl from the water bath and gently pour in the pumpkin seed oil. Beat the Guma Pâtisserie cream until semi-solid and fold into the mixture.

First fill the roasted pumpkin seeds into the mold. Then pour the mixture over the top and chill in the freezer for at least 6 hours. Allow to thaw for about 20 minutes before serving.

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