Ice cream and sorbet
Hay ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
450 g fresh alpine milk
130 g double cream 35%
100 g sugar
100 g fresh mountain hay
20 g rum
40 g egg yolks
20 g glucose
Recipe preparation
(1) Bring all the ingredients except the egg yolks and hay to the boil. Add the hay and leave to infuse for 20 minutes. Pass the liquid through a fine sieve and bring to the boil again. Pour into the egg yolks and heat to 82°C, leave to cool and pour into a pacotizing® beaker.
(2) Close the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® once with overpressure.
Recipe by Daniel Jennewein
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes