Selection (Cinnamon & Curd Cheese, Ginger, Chocolate-tofu)

Ice cream recipe - For extraordinary flavours, we urge you to experiment - in particular with the use of fresh herbs (basil for example) instead of or in combination with fresh fruit. With Pacojet nothing is impossible!

Cinnamon & Curd Cheese

Preparation

1. Boil 200ml (7fl.oz) milk, 100ml (3.5fl.oz) heavy cream 35% and a half cinnamon bark.
2. Mix 2 egg yolks with 80g (2.5oz) sugar.
3. Remove the cinnamon bark and add the hot mixture to the egg and sugar.
4. Return mixture to heat until it thickens and coats the back of a spoon.
5. Remove from heat.
6. Fill the cream in a beaker and allow to cool.
7. Mix in 300g (10oz) low fat curd cheese and 20 ml (0.35fl.oz) Kirsch.
8. Ensure surface is level, then freeze at -8°F/-22°C for 24 hours.
9. Pacotize and serve.


Ginger

Preparation

1. Glacé 15g (0.5oz) of diced, fresh ginger with 100g (3.5oz) sugar in a pan.
2. Add 600ml (22fl.oz) milk and 1 vanilla bean.
3. Mix 4 egg yolks with 100ml (3.5fl.oz) heavy cream 35%.
4. Add the hot ginger flavoured milk to it.
5. Return mixture to heat until it thickens and coats the back of a spoon.
6. Remove from heat, remove vanilla bean.
7. Fill the cream in a beaker and allow to cool.
8. Then freeze at -8°F/-22°C for 24 hours.
9. Pacotize and serve.


Chocolate-Tofu

Preparation

1. Melt 90g (3oz) of dark chocolate.
2. Add 75g (2.5oz) sliced ripe bananas.
3. Add 60g (2oz) honey, 5g (0.15oz) cacao powder and 600g (21oz) soft soya bean curd (Silk tofu).
4. Mix well and fill into a beaker.
5. Ensure surface is level, then freeze at -8°F/-22°C for 24 hours.
6. Pacotize and serve.