The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Pain d'épice ice-cream (pacojet method)

11 September 2006

Ingredients

200g pain d'épice (mainly crusts and trimmings)
550ml milk
100g egg yolks
150ml caster sugar

Method

Crumble the pain d'épice into the milk and bring to the boil, stirring it throughout. Whisk the yolks and sugar until creamed. Pour over the milk and stir well. Transfer to a clean pan and heat until the mixture coats the back of a spoon (classic crème anglaise).

Pour into a Pacojet beaker, cool and freeze overnight. Blend individual portions of ice-cream to order.

Note: To obtain a similar smooth texture in a classic ice-cream machine, infuse the pain d'épice in the basic custard (enriched with cream), cool, blend and force through a sieve before churning.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking