Ice cream and sorbet
Banana lavender ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
Lavender syrup:
800 g water
8 g lavender flowers
Banana lavender ice cream:
170 g banana with peel
400 g milk
80 g sugar
50 g white chocolate
45 g lavender syrup
Recipe preparation
Lavender syrup:
(1) Pluck lavender flowers, place in a pacotizing® beaker and fill with hot water. Cool and leave to infuse, covered, in the refrigerator for 1 day.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® 1 time.
Banana lavender ice cream:
(1) Mix milk, sugar and bring to the boil once. Add the white chocolate and leave to infuse for 10 min and stir.
Wash the banana well, dry well with a clean cloth, cut off the ends and cut into pieces (with the peel!). Pour into a pacotizing® beaker with the milk mixture and season with lavender syrup.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) When needed, pacotize® 2 times.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes