Ice cream and sorbet
Croissant ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
150 g cream
200 g milk
120 g eggs
20 g sugar
150 g old butter croissants
50 g white chocolate
15 g honey
100 g butter
Recipe preparation
(1) Bring the milk and cream to the boil.
Beat the eggs with the sugar and stir in the hot mixture. Heat to 82°C, stirring constantly, and stir in the remaining ingredients. Pour the mixture into a pacotizing® beaker.
(2) Close with the lid and label. Freeze at −20°C for at least 24 hours.
(3) When needed, pacotize® once at overpressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no