Ice cream and sorbet

Lemon buttermilk ice cream

1 Pacossier® beaker = 10 portions. 450 g milk, 115 g cream, 160 g sugar, 13 g lemon zest, 10 g lemon juice, 55 g egg yolk, 100 g buttermilk.

Bring the milk to the boil, mix the yolks with the sugar, heat to 82 °C, cool, combine with the remaining ingredients, fill into the beaker, freeze at −20 °C for 24 hours, then Pacotize® at normal pressure.