How to make Zincica and Frozen Custard?
Ingredients
Sheep Milk
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Not Applicable
Things you need
Not Applicable
2 Bowls, Sauce pan, Stirrer
Preparation Time
2 days
Not Available
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
2 days