For the white chocolate ice cream, heat the milk and melt the chocolate. Beat the yolks with sugar and vanilla sugar until foamy, stir in the chocolate milk. Allow to cool. Meanwhile, caramelize granulated sugar in a pan and add pumpkin seeds. Cool and chop into small pieces if they are too large. Beat into chocolate mixture and chill for a few hours. Pour into ice cream maker and add the brittle at the end. Or pour into a container and put in the freezer. Every half hour, stir with a whisk and fold the brittle into the white chocolate ice cream.