Ice Cream and Sorbets
Tuna Ice Cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
275 g milk
180 g canned tuna, drained
160 g cream
145 g egg yolk
110 g sugar
20 g canned capers drained
3 g salt
Recipe preparation
(1) Strain and drain the tuna. Boil the cream and milk, mix the egg yolk and sugar and stir in, heat to 82 °C. Add the remaining ingredients and stir. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) Pacotize® two times if necessary.
Tip: Season with some yuzu juice and Noilly Brat.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes