Vanilla Ice Cream with Pumpkin Seeds

When youre thinking about how to cool down in the summer heat, remember this recipe. Vanilla ice cream will pleasantly cool and refresh you, while pumpkin oil and crystallized pumpkin seeds are the finishing touch that will make you remember this dessert for a long time…

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Crystallized pumpkin seeds

  • 50 g Seeds, pumpkin

  • 25 g Water

  • 25 g Sugar, white

  • pieces chocolate, dark

  • pieces Oil, plant, nut

Vanilijeva zmrzlina

  • 4 spoon Sugar, white

  • 3 spoons Sugar, white

  • 4 pieces Egg, egg yolk, fresh

  • 1 pod Vanilla, extract, natural

  • 250 g Sweet cream

Steps

  1. Pour sugar with about four tablespoons of water and cook to 120 degrees Celsius. If you don't have a kitchen thermometer, be careful not to caramelize the sugar. We need sugar water, not caramel. If the temperature is right, you can check with a spoon: if the liquid clings to the back of the spoon and flows into the bowl in a thin stream (like a thread), you can turn off the stove. Let the sugar syrup cool slightly.

  2. Cut the vanilla pod, scrape out the seeds, and add them to the egg yolks, which you whisk until frothy. Also whip the sweet cream.

  3. Then, very slowly and carefully, while mixing at high speed, add the sugar syrup to the whisked egg yolks. If you do this too quickly, you'll get lumps. In any case, you can also strain the mixture of egg yolks, vanilla seeds, and sugar syrup, then add the whipped sweet cream and mix by hand to get a smooth mixture.

  4. Pour the mixture into molds and place them in the freezer, preferably overnight, but at least for 3 to 4 hours. When you take the frozen molds out, wait a few minutes for them to warm up slightly, then turn the dessert onto a plate.

  5. The prepared dessert can be coated with melted chocolate, but be sure to add a few drops of high-quality pumpkin oil and crystallized pumpkin seeds. To make the seeds, place pumpkin seeds, water, and sugar in a pan. Heat over medium heat until the water boils. When the sugar starts to stick to the pumpkin seeds, start stirring. When the sugar crystallizes, the seeds are ready. Sprinkle them over the ice cream and serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 352.93 kcal
  • Fat: 25.98 g
    • Saturated Fat: 13.09 g
  • Carbohydrates: 23.24 g
    • Sugars: 20.9 g
  • Protein: 5.86 g
  • Fiber: 0.59 g