Stirred viennese iced coffee

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

250 g milk
250 g cream 30% fat
120 g sugar
120 g espresso
5 g vanilla bean
100 g egg yolk

Recipe preparation

(1) Cut open the vanilla pod and scrape it out. Bring the cream and milk to boil, mix the egg yolk and sugar and stir in, add the vanilla, heat to 82 °C and strain to form a rose. Stir in the espresso. Remove the pod and pour the mixture into a pacotizing® beaker. Close and label with the lid.
(2) Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® and fold in whipped cream to taste.