Pina colada ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

400 g pineapple juice
200 g coconut syrup
100 g cream
50 g milk (1) 5% fat
50 g sugar brown

Recipe preparation

(1) Mix all ingredients together and pour into a saucepan. Heat to a minimum of 62°C and stir until the sugar has dissolved. Allow to cool, pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) Pacotize® once if necessary and serve. Tip: The Pacojet recipe goes well with this: chocolate cake with a liquid core.