Ice cream and sorbet
Meaux mustard ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
500 g milk
85 g egg yolk
40 g sugar
50 g mild mustard
50 g Dijon mustard
50 g Meaux mustard
7 g white wine vinegar
4 g fleur de sel
Recipe preparation
(1) Boil the milk, mix and stir in the egg yolk and sugar, heat to 82 °C. Allow the mixture to cool, mix with all the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® twice with normal pressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no