Snapguide

How to make sourdough ice cream in the alto shaam ctp

Make Sourdough Ice Cream in the Alto Shaam CTP

22
STEPS
INGREDIENTS
Lightly whisk all ingredients to break up the egg and seal in a kryovac bag. Place into the oven.

Lightly whisk all ingredients to break up the egg and seal in a kryovac bag. Place into the oven.

Low temp steam at 180F (82C) for 12 minutes.

Low temp steam at 180F (82C) for 12 minutes.

Remove bag and massage gently to break up any clumps.

Remove bag and massage gently to break up any clumps.

Place bag in a perforated hotel pan.

Place bag in a perforated hotel pan.

Cool down in the blast chiller.

Cool down in the blast chiller.

Once chilled, strain into a container.

Once chilled, strain into a container.

Place in freezer and store until ready to use.

Place in freezer and store until ready to use.

  • 1.0c Heavy Cream
  • 0.0tsp Half and half or Milk
  • 0.0tsp Salt
  • 0.0c Sugar
  • 3.0Tbsp Sourdough powder (dehydrated sourdough starter)
  • 2.0 Eggs
  • 2.0 Egg yolks