ice cream
3.2% milk
22% cream
Ice cream by Elena Shramko
Ingredients
Stewed milk
150 g
Sugar
30 g
Glucose syrup
40 g
Vanilla paste
3 g
Method of preparation
- Pour the milk into a deep container and cover tightly with foil.
- Cook in a steam convection oven for 8-10 hours at a temperature of 130 °C.
- Process the cooked milk in a blender and pass it through a sieve.
Ice cream:
- Mix all the ingredients and bring to a boil.
- Pour into a PacoJet cup and freeze for 12 hours at a temperature of 22 °C.
- Punch in PacoJet.
