Ice cream and sorbet
Rhubarb and sour cream ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g rhubarb
300 g sour cream
120 g sugar
1 g vanilla pulp
10 g lemon juice
50 g cream
Recipe preparation
(1) Cut the rhubarb into pieces, mix with sugar and bake in the oven at 150°C for 10 minutes. Mix all the ingredients 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.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no