Ice cream and sorbet
Kaiserschmarrn ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
350 g milk
100 g cream (35% fat)
100 g sugar
250 g Kaiserschmarrn
Recipe preparation
(1) Bring the milk, cream and sugar to the boil. Cut the Kaiserschmarrn into pieces, add to the milk, mix and leave to cool. Pour the mixture 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 Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes