• 2,400 g whole milk
  • 500g heavy cream
  • 640 g SHUGA!
  • 100 g powdered milk
  • 150 g egg yolks (or neutral base)
  • 30 g vanilla extract
  1. Combine whole milk, heavy cream, powdered milk and SHUGA!
  2. Heat the mixture to 85 ° C.
  3. While the mixture is hot add the egg yolks and vanilla extract.
  4. Transfer the mixture to the sorbet maker and follow the instructions of the manufacturer.
  5. Cool the mixture in the refrigerator about 30 minutes. If you do not have a refrigerator, put it in a flat metal container, take it to the freezer and stir every half hour for three hours to break the ice crystals forming.
Recipe by The SHUGA! Way at