Make a delicious ice cream using Sacha Inchi Butter. A suggested recipe by Mai Savanh Lao in collaboration with Bruno Azulay.
Warm the milk and liquid cream. Mix the Sacha Inchi paste and let it infuse.
In a salad bowl, blanch the egg yolks with the caster sugar.
Pour in the hot infused milk while stirring, then cook gently while stirring until 84 ° C. (183,2° F)
Cool the custard quickly, then leave to mature in the refrigerator for 12 hours.
Place the cream in an ice cream maker.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.