Fermented Carrot Ice Cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

220 g fermented carrot juice
60 g water
60 g sugar
70 g calamansi juice
2 g gelatin

Recipe preparation

(1) Soak the gelatin in cold water. Boil water and sugar and let cool down a bit. Squeeze out the gelatine and dissolve in the sugar syrup. Mix all ingredients together and pour into a Pacotizing® beaker.
(2) Close the lid, label and freeze for at least 24 hours at −20 °C.
(3) Pacotize® once if necessary.