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.
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,....
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.