Preparation for 4 people.
250 g Semi-skimmed milk
125 g Liquid cream
65 g Caster sugar
80 g Egg yolks (4-5)
70 g Sacha Inchi paste
1
Warm milk and liquid cream. Mix the paste of Sacha Inchi and let infuse.
2
In a salad bowl, blanch the egg yolks with the caster sugar.
3
Pour hot brewed milk while mixing, then cook gently, stirring until 84° C.
4
Cool the custard quickly and let it mature in the refrigerator for 12 hours.
5
Place the cream in an ice cream maker.
Ingredients
250 g Semi-skimmed milk
125 g Liquid cream
65 g Caster sugar
80 g Egg yolks (4-5)
70 g Sacha Inchi paste
Directions
1
Warm milk and liquid cream. Mix the paste of Sacha Inchi and let infuse.
2
In a salad bowl, blanch the egg yolks with the caster sugar.
3
Pour hot brewed milk while mixing, then cook gently, stirring until 84° C.
4
Cool the custard quickly and let it mature in the refrigerator for 12 hours.
5
Place the cream in an ice cream maker.
