Pain d'épice ice-cream (pacojet method)

11 September 2006
Pain d'épice ice-cream (pacojet method)


200g pain d'épice (mainly crusts and trimmings)
550ml milk
100g egg yolks
150ml caster sugar


Crumble the pain d'épice into the milk and bring to the boil, stirring it throughout. Whisk the yolks and sugar until creamed. Pour over the milk and stir well. Transfer to a clean pan and heat until the mixture coats the back of a spoon (classic crème anglaise).

Pour into a Pacojet beaker, cool and freeze overnight. Blend individual portions of ice-cream to order.

Note: To obtain a similar smooth texture in a classic ice-cream machine, infuse the pain d'épice in the basic custard (enriched with cream), cool, blend and force through a sieve before churning.

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