Hay brandy ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

250 g cream
250 g milk
70   g hay liquor
120 g whole egg
50   g egg yolk
100 g sugar

Recipe preparation

(1) Boil milk, cream and hay liquor together. Mix and stir in whole egg, egg yolk and sugar, heat to 82°C. Pour the mixture into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20°C for at least 24 h.
(3) If necessary, pacotize® 1 time.