How to Make Sourdough Ice Cream in the Alto Shaam CTP

Walk away from the stovetop method and enjoy the ease of use using the CTP.

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How to Make Sourdough Ice Cream in the Alto Shaam CTP Recipe
8 Steps
Ingredients
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1
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.

2
Low temp steam at 180F (82C) for 12 minutes.

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

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3
Remove bag and massage gently to break up any clumps.

Remove bag and massage gently to break up any clumps.

4
Place bag in a perforated hotel pan.

Place bag in a perforated hotel pan.

5
Cool down in the blast chiller.

Cool down in the blast chiller.

6
Once chilled, strain into a container.

Once chilled, strain into a container.

7
Place in freezer and store until ready to use.

Place in freezer and store until ready to use.

8

Ingredients

1 Cup Heavy Cream 
¼ Teaspoons Half and half or Milk 
¼ Teaspoons Salt 
Cups Sugar 
3 Tablespoons Sourdough powder (dehydrated sourdough starter) 
2 Eggs 
2 Egg yolks 
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