ice cream
3.2% milk
22% cream
Ice cream by Elena Shramko
Ingredients
2 kg
Sugar
30 g
Glucose syrup
40 g
Vanilla paste
3 g
Method of preparation
- Baked milk: pour the milk into a deep container and cover tightly with foil.
- Bake in a combi steamer for 8–10 hours at 130 °C.
- Blend the baked milk in a blender and strain through a sieve.
- Combine the baked milk, cream, sugar, syrup, and paste, and bring to a boil.
- Pour into a PacoJet cup and freeze for 12 hours at 22 °C.
- Blend in the PacoJet.
