A Pacojet Recipe by Culinary Equipment
Malva Pudding Ice Cream
If you’re looking for a creative and efficient way to elevate desserts in large-scale catering, Malva Pudding Ice Cream offers the perfect solution. This recipe not only delivers rich flavour and smooth texture but also transforms surplus ingredients into a profitable, high-quality dessert option for banqueting environments.
Malva Pudding Ice Cream stands out as a smart culinary strategy for chefs and catering professionals. It combines indulgence with practicality, making it ideal for large-scale production without compromising consistency or taste.
Yield
30 portions
Ingredients
- 1.5 kg leftover malva pudding or sponge
- 1 litre milk
- 1 litre cream
- 300 g sugar
- 16 egg yolks
- 20 ml vanilla extract
Method
Ice cream base and Pacotizing
- Heat milk and cream until just below boiling.
- Whisk egg yolks and sugar until pale.
- Temper with warm liquid and return to heat.
- Cook until mixture thickens slightly.
- Add vanilla and blend until smooth.
- Crumble malva pudding into the base.
- Blend thoroughly until fully incorporated.
Beaker prep
- Divide mixture evenly into Pacojet beakers.
- Freeze at minus 20 degrees for minimum 24 hours.
Pacotizing
- Pacotize each beaker as needed during service.
- Repeat cycle if finer texture is required.
Service
- Scoop or quenelle directly from Pacotized® beaker.
- Serve as plated dessert or buffet component.
Benefits of Malva Pudding Ice Cream for Large-Scale Production
- Converts surplus product into revenue
- Eliminates need for bought ice cream
- Consistent texture across large volumes
- Can be produced in advance and held frozen
Incorporating Malva Pudding Ice Cream into your banqueting menu is a strategic move that blends sustainability, efficiency, and indulgence. Whether used for plated desserts or buffet service, this recipe ensures consistent quality while maximizing existing resources.
