Port wine ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

250 g Portwein rot
110 g Zucker
80 g Eigelb
300 g Milch
15 g Glucose
10 g Wasser
50 g Nussbutter
1 g Salz

Recipe preparation

(1) Bring the port wine to boil and reduce to 120 g. Beat the sugar and egg yolks until fluffy. Bring the milk, glucose, and water to boil and add to the fluffy egg and sugar mixture. Heat to 82°C, stirring constantly. Stir in the reduced port wine, nut butter, and salt, allow the mixture to cool, and pour into a pacotizing® beaker.
(2) Close with the lid and label. Freeze at −20°C for at least 24 hours.
(3) When needed, pacotize® once with normal pressure.