Sour cream ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

465 g sour cream
150 g cream
50 g powdered sugar
30 g glucose
6.5 g gelatine
37 g lime juice

Recipe preparation

(1) Soak the gelatine in cold water, squeeze well and heat with the glucose until the gelatine has dissolved. Mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid, label and freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® with normal pressure.

Recipe and picture: Jan Hartwig