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?