Boil in a cacito the milk, the cream, the glucose and the sugar (together with the stabilizer).
| 🚻 | 🕘 | 🍵 | 🤯 |
| Sichuan pepper ice cream ingredients: |
| 1/2 l. milk 100 c.c. cream 70 gr. sugar 20 gr. glucose 5 ud. egg yolk 5 gr. Sichuán 8 gr pepper. stabilizer |
Sichuan pepper ice cream ingredients:
2. Infuse Sichuáns pepper and lift the boil again.
3. Remove from heat and add the yolks beating little by little without stopping.
4. put inside a Pacojet container, let 24 h mature. in the refrigerator and freeze at -23ºC.
