Fior di latte Ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

500 g milk
12 g glucose
30 g skimmed milk powder
60 g sugar
125 g mascarpone
2 g gelatin

Recipe preparation

(1) Soak the gelatin in cold water. Mix the milk, glucose powder, skimmed milk powder and sugar, leave to swell for 15 minutes, then bring to the boil. Squeeze out the gelatine well and add to the milk mixture together with the mascarpone. Allow to cool and pour into a pacotizing® beaker.
(2) Close the pacossier® beaker with the lid, label and freeze at −20 °C for at least 24 hours.
(3) Pacotize® once if necessary.