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

Preparation

1. Whisk the egg yolks and sugar together over a bain-marie. Keep an eye on the heat so the mixture doesn’t get too hot and curdle (the water shouldn’t boil – around 80 °C / 176 °F is ideal). Remove from the bain-marie and keep whisking until the mixture has cooled down (tip: place over a bowl of cold water or ice cubes).

2. Now fold in the vanilla seeds and the whipping cream, whipped to soft peaks. Pour the mixture into a prepared mould lined with plastic wrap – a loaf tin works especially well. Freeze for at least 6–8 hours, ideally overnight.

3. Just before serving, let the parfait thaw slightly and scoop out balls using a portioner. Alternatively, turn it out onto a plate, remove the plastic wrap, and slice into pieces. As the finishing touch, drizzle a generous splash of pumpkin seed oil over each portion and garnish with chopped pumpkin seeds, if desired.