Paco Jet Frustrations!

I have not used one, but just by looking at the product specifications I have a few ideas for why you are getting these results. The ice cream recipes include a good deal of water in them. When the machine shaves the product, you are getting chunks of ice crystals in the product, making it grainy. The churning process for ice cream prevents the crystallization and keeps it all smooth. Also, depending on what fruit you have in the ice cream, it is also shaving the ice crystals present in the fruit, which then get mixed in to the ice cream. It seems like this machine would work great for sorbets and fruit ices, but maybe it is just not the best at ice cream. Just food for thought.

I have to disagree with Montelago, graininess is caused by either the mixture being too rich (to much fat), incorrect preparation of your base (not homogenized, or incorrect cooking temperatures), the base being either too cold or too warm. I have found that cooling the base overnight before filling the beaker and freezing is better, it is even better to be sure your base is nicely emulsified and not separating. If the beaker is too warm the base will break like over whipped cream, If it is too cold it will take longer to process the beaker resulting in over churning.
Sorry for the brief note, hope this helps

On another note!

I used to work at a restaurant that used the in-house paco jet to make Creamed Spinach. Make a standard cream spinach with a very nutmeg rich bechamel. Freeze it in the paco jet liners and spin it in the jet. It makes the most velvety smooth outrageously refined creamed spinach.

mh, at my last job we only used the pacojet for makeing icecream - one big problem is that the icecream/sorbet/whatever must have minimum -18° celsius before u put it into the paco - if you don't have that temperature the consistence is like frozen soup :D
if that doesn't work youse 2 sheets of gelatin (1g per sheet) and 100g glucose for every litre of icecream-mass - the glucose keeps it smooth, the gelatin is for the consistence (this is my basic recipte for every sorbet....)

what's your receipt for your sorbets - write it and maybe we'll find your problem out :chef:



if you need some recepts write me by icq (168837403) or tell me in that thread - i have many nice ones for the pacojet

greetings from germany and again sorry for my bad english ;)

ok, there's a basic recipe:



1 litre milk
1/2 litre cream
360g eggyolk
220g sugar



and for vanilla-ice cream:

3 up to 5 vanilla beans (scratched out)


that recipe should work proper, i often had the problem that it was to hard after 2 hours... :D

you know what to do with the ingrediens or do you need a recipe-description?

you're welcome ... ^^

if you need any other recips just write me... :chef:

paco ice cream

try making your ice cream with just milk that should solve the grainyness
and substitute liquid glucose for atomized glucose:chef:

Hi to everyone!!

 

do u have a good recipe for an untoasted almond icecream?!?

 

thanks a lot...

Ok so i have a paco jet and like everyone else the sorbet is awesome and i use a sorbet stabilizer and it holds up perfect and i have no issues. But my ice cream base is hit or miss. We use liquid glucose, milk powder , heavy cream, ice cream stabilizer, and then your puree as the liquid, the issue we keep running into is the ice cream does not freeze all the way. i like using the ice cream stabilizer so it holds its form for plating, is that what is causing it to not set all the way up. 

Does anyone have a Pacojet vanilla ice cream recipe that doesn't use eggs?
Many thanks

Dan

Recipe:

 

Cook 1 liter Milk (3,5%) with 200gr Sugar and 5 Gous de Vanille

+ 12 Feuille Gelatine

+ montée 2 liter Cream liquid

 

Ready for the pacojet-bacs!!!

 

You can also cook a lait d´amande caramelisée, lait au fevé de tonga, caffee au lait,....

I just got my paco jet and the ice cream I am starting to make is not ready for a couple hours. What am I doing wrong? Its to soft! But it I lower the temp it turns to shaved ice. 

Nor Cal Chef - You aren't doing anything wrong, that is the nature of the Paco Jet.  I always spin my bases a few hours before service starts, then they are the perfect texture.  If I am ever in a pinch where I have to spin and use it right away, I spread the base out in a 1-inch layer and freeze for 10 minutes to firm it up a bit before quenelling.

I can't give out the exact recipe, but look into locust bean gum for thickening your ice cream base. Just mix it in with your egg yolks and sugar before combining with the milk/cream. You won't get the jelly-like consistency of gelatine, instead you can turn an otherwise runny ice cream into creamy heaven.