I have found Paco Jet is great for making fresh fruit sorbets but ice creams are grainy and extremely inconsistent in texture.
Anybody have comments or suggestions?
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.
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.
HI Guilty- I've been using the Pacojet working in restaurants with great results.... but with my chef's recipes. I now work as a private chef and the family I'm with recently bought a paco. I was very excited to start experimenting with it, but am finding my own traditional recipes are hit and miss- too much air in my chocolate ice cream (feels like soft-serve), yogourt sorbet is too wet.... only my vanilla is working right.
I would love any ice cream recipes for paco you would like to share.
My employers would like me to make pralines and cream ice cream, as well as stracciatella. Not sure how either of these would be made with paco- do you happen to have a good recipe for this type ice cream?
Hey guys if this will help you the problem with the paco jet withe the ice-creams is that the paco jet is braking it thats why you have problem with the texture. In the sorbet you use stabilizer or gelatin and the paco is baking it after it gets frozen. With the ice-creams with the recipies that you have you need an ice machine. The process there is quite different because the machine it cool it down slowly by slowly until it get smooth ice-cream. all the recipies that you have can be used either in paco either in ice machine you just need to change the amount of the sugar. For paco jet you need stabilizer and less sugar and for the ice machine reciepe you need more sugar and pure recipe from cream milk and angle + the aroma that you like :) I hope that this will help. If someone need recipies i have few good ones for paco and for ice machine
The graininess of your ice cream is always too much sugar, I make ice creams and sorbets every other day with our pacojet and I too encountered this problem when I first dabbled in confections. Monkey around with the sugar ratio, use stabilizers like trimoline, glucose powder, and what not. For ice cream however I never need a stabilizer. My old chef told me a trick to use when adjusting sugar into your base. To check it before you freeze the beaker for 24 hours while it is still liquid float an egg in the mixture. If the sugar content is spot on you should only see enough of the top to equal the size of a nickel. I tested it once with a sorbet, seemed to check out. He was always right about everything else.
Thank you chefs, for this thread on the Paco Jet.
We have been dreaming of owning a Paco Jet and would love your opinion.
We have a Musso Polo 5030 Lello and LOVE it !
We are not professional chefs. We just cook at home.
The Paco Jet is SO expensive...but my boyfriend is turning 60 and
I'm searching for a gently used one!!
My question is this: IF one likes ice cream better than sorbet, is the Paco Jet worth it?
It seems not everyone on this thread feels it is as fantastic as we thought.
Currently, my boyfriend creates a sugar syrup, pure cream and guar gum and his ice creams
are very, very smooth in the Musso.
We DID try the ice cream at Acadia in Chicago a few years ago and got to visit the kitchen and saw the paco jet.
The ice cream was delicious...but my question is...
Was it the recipe or the machine?
My boyfriend made a blueberry ginger ice cream the other day that was perfection. He cooked the fruit and ginger and used fresh lemon to act as pectin. Cooked for several hours, then finely strained it and it was very thick. Then he added sugar and cooked only long enough to dissolve.
He used powdered egg yolks and guar gum to heavy cream and warmed it.
Cooled the fruit and cooled the cream base and letter combined them cold into the Musso.
It was so smooth, I could not imagine the paco getting it smoother.
Do you think this man NEEDS a Paco jet if he really prefers ICE CREAM instead of Sorbet?
I think for $5,000 he should study with a chef instead of buying this paco device!
For an ice cream enthusiast, what is the next best step in his home career? lol
First of all, lets go through a couple of basic things. The Paco Jet is a tool. You have to learn to use it, just like a churner or a hammer. If you learn to use it properly, you will always have "freshly" made ice cream, and crystallization wont be a problem.
Then it comes to the "science" of ice cream / sorbet and the recipes. You want it to have the right consistency at any given temperature. Then you need to find out your need. Do you need it to be good to go straight from the machine, or do you want it at the right consistency for several hours after? As a private chef you would want it ready there and then. In a restaurant you want stability for hours.
And when it comes to ice cream and stabilizers, why wont you just use good old fashioned egg yolks. They serve the same purpose as in the old ice cream machines. They stabilize. Banana is actually a great stabilizer as well.
Then learn the effect of the base ingredients. Fat, sugar (sucrose, lactose, glucose etc) and water. The more sugar you add, the softer it gets. Sugar lowers the freezing temperature of your base, just like alcohol would do. The more water you have, the more "shaven" it will be, and harder it will be. What happens if you use milk instead of cream for your ice cream recipe, and by doing so loose a lot of fat, but add a lot of water? Play around and see with your own eyes what happens if you go from 5 to 7 percent sugar in your recipe.