- 500g full fat milk (A)
- 500g single cream (A)
- 100g caster sugar (B)
- 15g milk powder (B)
- 125g egg yolk (B)
- cold espresso coffee (to taste, approx 4 double espresso, depending on coffee quality)(C)
pacojet coffee icecream
steve bennett
9th May 2013
pacojet coffee icecream
bring (A) to just below boiling temperature, combine (B) in a mixing bowl, and slowly add (A). cook ...
Ingredients
Method
bring (A) to just below boiling temperature, combine (B) in a mixing bowl, and slowly add (A). cook out over a gentle heat to 82C, then add (C) and cool. pour into pacojet beakers and freeze for 24 hours. pacotize 1 hour before use.
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