I can't say that I've ever cooked with pumpkin seed oil. Have you? But I can say I never expected to put it on ice cream. Thick rich balsamic vinegar, yes. I've eaten it with strawberry ice cream, and it was a revelation. And olive oil ice cream recipes abound. But pumpkin seed oil?
Apparently I missed out on the specialty oil boom, because pumpkin seed oil, with its dark color and deep caramel-like flavor is not a novelty. Though new to me, it's being poured over or mixed through vanilla ice cream in kitchens and dining rooms all over Germany, Austria and swaths of Eastern Europe. Have you given it a try?
Topped with pumpkin seeds, plain or sweetened--caramelized, candied or brittled--and you've got an elegant and sophisticated dessert.
--Tracy Schneider
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