Pommery Mustard Ice Cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

400 g Greek yogurt
175 g milk
40 g maple syrup
130 g coarse-grain Pommery mustard
20 g hot Dijon mustard
2 g freshly ground black pepper
20 g sugar

Recipe preparation

1) Mix all ingredients and transfer to a pacotizing® beaker.
2) Close with the lid, label and freeze at −20°C for at least 24 hours.
3) When required, pacotize® 1–2 times with overpressure.