Preparation for 4 people.
Warm milk and liquid cream. Mix the paste of Sacha Inchi and let infuse.
In a salad bowl, blanch the egg yolks with the caster sugar.
Pour hot brewed milk while mixing, then cook gently, stirring until 84° C.
Cool the custard quickly and let it mature in the refrigerator for 12 hours.
Place the cream in an ice cream maker.
Servings 0
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