Ice cream and sorbet
Smoked milk ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g sugar
80 g egg yolks
450 g milk, smoked
250 g cream
40 g glucose
3 g salt
Recipe preparation
(1) Beat the sugar and egg yolks until fluffy. Bring the cream, milk, and glucose to a boil and add to the fluffy egg and sugar mixture. Heat to 82°C, stirring
constantly. Add the salt, allow to cool and pour into a pacotizing® beaker.
(2) Close the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice with overpressure.
Recipe by Dennis Mertens
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes