Ice cream and sorbet
Mustard ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
300 g milk
100 g cream
50 g sugar
250 g Dijon mustard (fine)
1 g pepper
5 g salt
Recipe preparation
(1) Mix all ingredients together 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® once with overpressure.
Recipe by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes