Miso bread Ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

50g water

Recipe Preparation

(1) Cook the sugar with water until a colorless cramel forms.
(2) When the sugar has caramelised to a light brown color, add the miso paste and cook for 5 seconds.
(3) Then deglaze with cream and bring to a boil.
(4) Now slowly add the hot cream to the egg yolks, one sip at a time, so that the egg yolks emulsify and don't curdle.
(5) Then blend in the Thermomix at 63°C for 5 minutes.
(6) Meanwhile soak the gelatin sheet in water.
(7) Stir the soaked Gelatin and the salt into the mixture in the Thermomix and strain through a fine-mesh sieve.(8) Pour the mixture into a pacotizing® beaker.
(9) Close with the lid, label and freeze at -20°C for at least 24h.
(10) Two hours before use, pacotize® once without overpressure.

Recipe: Marco Müller
Photo: Steffen Sinzinger