Raspberry and hibiscus ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

350 g raspberry purée (alternatively whole raspberries)
200 g cream 35% fat
100 g white chocolate coating (chopped)
80 g sugar
5 g hibiscus flowers, ground (dried)

Recipe preparation

(1) Bring the cream and sugar to a boil, pour over the chopped chocolate coating and dissolve. Mix everything together and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® once with overpressure.