Step 1: Fill the pacotizing® beaker
(1) Bring cream, milk and sugar (70g) to a boil. (2) Stir in farina bona. (3) Beat sugar (30g) with the egg yolk until foamy. (4) Stir into the cream mixture. (5) Heat to approx. 82 °C while stirring constantly (6) until thickened. (7) Pour into a pacotizing® beaker.
Step 2: Freeze
(1) Seal the pacotizing® beaker with lid, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize®