Pumpkin Seed Oil and Ice Cream? Say "Yes"!

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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Ice Cream or Whipped Cream? I Scream for Both Creams!

Ice cream shops are everywhere in Southern Germany. In my small town alone there are two sit-down ice cream parlors, not to mention several cafes that serve an expansive selection of ice cream treats. And then there is the ice cream truck that scoops up my favorite flavors and comes down my street every afternoon.

My daughter and I have our favorite ice cream spots, but the one we frequent most often is in Heidelberg where we order the hard-to-find mint chip. You can get rum raisin or rhubarb easily around here, but mint chip seems to be a rather exotic flavor.

What isn't hard to find here in Germany is Schlagsahne, or whipped cream, and it is the real deal. It's real cream, thick and not too sweet. We like it swirled on top of our ice cream cone. Especially when it comes with a spoon.

I like Schlagsahne with everything: apple strudel, hot cocoa, and most especially ice cream, but I'd never seen it atop an ice cream cone until I got to Europe, where it's a frequent sight whether you're in Germany, France or Italy.

Are you a whipped cream fan too? And have you come across ice cream cones like these, with whipped cream on top, in the U.S?

--Tracy Schneider

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