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Pacojet - Vanilla Ice Cream
Ice Cream and parfait
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QimiQ
Benefits
Enhances the natural taste of added ingredients
Deep freeze stable
Creamy indulgent taste with less fat
Ingredients for 1 Pacojet beaker
300 g
QimiQ Classic
100 g
Preserving sugar
300 ml
Heavy cream 36 % fat
60 g
Pasteurised egg yolk
1
Vanilla pod(s),
pulp only
4 cl
Eggnog
Method
1.
Heat the preserving sugar with the cream to approx. 180 °F. Add the egg yolk while stirring continuously.
2.
Add the remaining ingredients and blend smooth.
3.
Pour into a Pacojet beaker and freeze at -9 °F for approx. 24 hours.
4.
Pacotize.
