Caramel ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

120 g sugar brown
530 g milk
150 g egg yolk
2g salt

Recipe preparation

(1) Caramelize the sugar in a saucepan. Deglaze with the milk and dissolve the caramel. Stir in the salt and egg yolk and heat to 82°C. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 hours.
(3) Pacotize® once if necessary.