Recipes

Steirerkraft on Ice: Vanilla Ice Cream Parfait with Pumpkin Seed Oil Topping

Name: Steirerkraft on Ice: Vanilla Ice Cream Parfait with Pumpkin Seed Oil Topping
Prep time: 30 min
Ingredients: specific-field

#inspiration

Difficulty level: easy

30 minPreparation time
6Portions

Parfait

500 ml heavy cream
4 egg yolks
130 g powdered sugar
1 vanilla bean (seeds scraped out)

Topping

6 tbsp Steirerkraft pumpkin seed oil PGI

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Steirerkraft on ice. NICE!

Creamy, delicate, and surprisingly different: our vanilla ice cream parfait takes this classic dessert to the next level. Enhanced with pumpkin seed oil, it creates a refined combination of sweetness and nutty aroma. A heavenly treat for those who love to try something new and appreciate high-quality ingredients. Definitely give it a try — this parfait is sure to create “wow” moments at the table.

Whisk the egg yolks and sugar over a double boiler. Be careful with the heat to prevent the mixture from getting too hot and curdling (the water should not boil; around 80°C / 176°F is ideal). Then remove from the heat and continue stirring until the mixture cools down (tip: place the bowl in a cold water bath or on ice cubes).
Now fold in the vanilla seeds and the softly whipped heavy cream. Pour the mixture into a prepared loaf pan lined with plastic wrap. Place it in the freezer and let it freeze for at least 6–8 hours, preferably overnight.
Shortly before serving, let the parfait soften slightly and scoop out balls using an ice cream scoop. Alternatively, you can unmold it onto a plate, remove the plastic wrap, and cut it into slices. For the finishing touch, drizzle a generous splash of pumpkin seed oil over each portion and garnish with chopped pumpkin seeds if desired.

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This is my tip

Our absolute favorite dessert. The parfait can be wonderfully prepared the day before and served without any stress. And it simply always tastes amazing!

Steirerkraft #teamcooks

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Steirerkraft on Ice: Vanilla Ice Cream Parfait with Pumpkin Seed Oil Topping Difficulty level: easy 30 min Preparation time 6 Portions Parfait 500 ml heavy cream 4 egg yolks 130 g powdered sugar 1 vanilla bean (seeds scraped out) Topping 6 tbsp Steirerkraft pumpkin seed oil PGI Shop products online Preparation Whisk the egg yolks and sugar over a double boiler. Be careful with the heat to prevent the mixture from getting too hot and curdling (the water should not boil; around 80°C / 176°F is ideal). Then remove from the heat and continue stirring until the mixture cools down (tip: place the bowl in a cold water bath or on ice cubes). Now fold in the vanilla seeds and the softly whipped heavy cream. Pour the mixture into a prepared loaf pan lined with plastic wrap. Place it in the freezer and let it freeze for at least 6–8 hours, preferably overnight. Shortly before serving, let the parfait soften slightly and scoop out balls using an ice cream scoop. Alternatively, you can unmold it onto a plate, remove the plastic wrap, and cut it into slices. For the finishing touch, drizzle a generous splash of pumpkin seed oil over each portion and garnish with chopped pumpkin seeds if desired. Print recipe This is my tip Our absolute favorite dessert. The parfait can be wonderfully prepared the day before and served without any stress. And it simply always tastes amazing! Steirerkraft #teamcooks

Steirerkraft on Ice: Vanilla Ice Cream Parfait with Pumpkin Seed Oil Topping

Pumpkin seed oil Premium

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Estyria Naturprodukte GmbH

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