Coffee ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

120 g espresso 
300 g cream 
100 g sugar 
170 g egg yolk
5 g cocoa powder 

Recipe preparation

(1) Mix the sugar and egg yolk. Combine the cream, espresso, cocoa powder and bring to the boil once. Add the egg yolk and sugar mixture and heat to 82°C while stirring constantly and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20°C for at least 24 hours.
(3) When needed, pacotize® twice using the jet® mode and normal pressure.