Liquorice ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Bring the liquorice, sugar and Sauterne to the boil and reduce by half. Leave the liquorice to infuse for 30 minutes and then strain. Beat the egg yolks with the reduction until frothy. Bring the cream to the boil and add to the fluffy mixture. Heat to 82°C, stirring constantly. Add the yoghurt, lemon juice and lemon zest, leave to cool and pour into a pacotizing® beaker.
(2) Close with lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® once with overpressure.