Egg liqueur ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

90 g cream 35% fat 
330 g milk 
120 g sugar 
120 g egg yolk
0.5 g vanilla pod
50 g vodka
2 g iota (binding agent)

Recipe preparation

(1) Cut open the vanilla pod and scrape out the seeds. Bring the cream and milk to the boil once. Mix the egg yolk, iota and sugar and stir into the hot mixture. Add the vanilla pulp and pod and heat the mixture to 82°C, stirring constantly. Stir in the vodka and pour into a pacotizing® beaker.
(2) Seal with lid and label. Freeze at -20°C for at least 24 hours. 
(3) When needed, pacotize® once with overpressure.