Styrian Pumpkin Seed Oil Vanilla Ice Cream with Caramelized Pumpkin Seeds and Strawberries

For the pumpkin seed oil vanilla ice cream, cut the vanilla bean lengthwise and scrape out. Mix the egg yolk with sugar and the vanilla pulp. Heat the milk together with the scraped vanilla bean (do not boil) and gradually stir the egg-sugar mixture into the milk and let it simmer (do not boil) while continuing to stir until the mixture begins to thicken slightly. Remove the pot from the heat to cool completely and remove the vanilla bean. Finally, carefully stir in 2-3 tablespoons of pumpkin seed oil, the coarsely grated unsalted pumpkin seeds and the whipped cream. Put everything in the ice cream maker and let it become ice cream.

In the meantime, lightly toast 6 tablespoons of unsalted whole pumpkin seeds in a pan (without fat), sprinkle with 2 tablespoons of sugar and let it caramelize slightly. Always keep at it and be careful not to burn the sugar.

Blend about 50 g of the strawberries with the juice of half a lemon and 1 tablespoon of lemon zest with a hand blender, then mix with the sliced remaining strawberries. Sweeten with powdered sugar if needed.

Arrange the strawberries on a dessert plate, place a scoop of pumpkin vanilla ice cream on top. Drizzle with a little pumpkin seed oil (so that it runs down nicely over the ice cream). Finally, sprinkle with the caramelized pumpkin seeds and serve the pumpkin seed oil vanilla ice cream right away.

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