Ingredients

Group 1
Ingredient
KG
Fresh Milk
0.500
All Purpose Flour
0.020
Water
0.030
Refined Sugar
0.150
Egg Yolk
0.037
Fresh cream
0.250
APITO PEPPERMINT PASTE
0.001
Total Weight: 0.988

Method

How to do it:

1. Using a saucepan over medium heat, scald the fresh milk while stirring constantly.
2. Mix flour and cold water to a smooth paste. Add to scalded milk and continue stirring until thickened.
3. When thickened, cook over hot water for 15 minutes.
4. Add refined sugar and beaten egg yolks, cook for 2 minutes.
5. Strain the custard using a fine sieve. Cool.
6. Add fresh cream and Apito Peppermint Paste (and color, optional). Blend manually until homogenous.
7. Freeze (preferably using a blast freezer until core temp reaches -10°C). Transfer to slow freezer for storage.

Yield

24 x 40-g serving

Product Used

Ingredients

Group 1
Ingredient
KG
Fresh Milk
0.500
All Purpose Flour
0.020
Water
0.030
Refined Sugar
0.150
Egg Yolk
0.037
Fresh cream
0.250
APITO PEPPERMINT PASTE
0.001
Total Weight: 0.988

Method

How to do it:

1. Using a saucepan over medium heat, scald the fresh milk while stirring constantly.
2. Mix flour and cold water to a smooth paste. Add to scalded milk and continue stirring until thickened.
3. When thickened, cook over hot water for 15 minutes.
4. Add refined sugar and beaten egg yolks, cook for 2 minutes.
5. Strain the custard using a fine sieve. Cool.
6. Add fresh cream and Apito Peppermint Paste (and color, optional). Blend manually until homogenous.
7. Freeze (preferably using a blast freezer until core temp reaches -10°C). Transfer to slow freezer for storage.

Display Conditions

Display Conditions

Frozen

Category

Category

Desserts, Ice creams

Finished Product

Finished Product

Ice Cream