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Pacojet - Quark Ice Cream
Ice Cream and parfait
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QimiQ
Benefits
Enhances the natural taste of added ingredients
Creamy indulgent taste with less fat
Deep freeze stable
Ingredients for 1 Pacojet beaker
250 g
QimiQ Classic,
room temperature
120 g
Preserving sugar
100 ml
Heavy cream 36 % fat
350 g
Quark 20 % fat
20 ml
Lemon juice
1
Vanilla pod(s),
pulp only
Method
1.
Heat the preserving sugar with some of the cream to approx. 180 °F.
2.
Add the remaining ingredients and blend smooth.
3.
Pour into an Pacojet beaker and freeze at -9 °F for approx. 24 hours.
4.
Pacotize.
