How to make sourdough ice cream in the alto shaam ctp


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.

Remove bag and massage gently to break up any clumps.

Place bag in a perforated hotel pan.

Cool down in the blast chiller.

Once chilled, strain into a container.

Place in freezer and store until ready to use.


Watch the video: Unboxing Your New Alto-Shaam Smoker


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