Pacojet Ice cream recipes?

muaznm

My Ice cream is very liquidy, even after I freeze it to -4 and pacotize it. whats up?

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Brandon_Byrd_40557

It has to be frozen at -22C / -8F.

brian_martin2001

What's the recipe you're using?

muaznm

my own recipe which worked fine on a traditional ice cream maker.

brian_martin2001

That doesn't answer my question.

tshewman

liquidy or mousse like?? I use a standard chest freezer and that works fine for the temperature. If you use a CS ice cream base, I find it is quite airy, but the top layer does liquify (see 2nd pic below). One tip I recall reading when I was dreaming about getting one was to hold down the blue air-release tab while it's grinding (which I did), but the top layer was still liquid. The texture recovered to a nice texture after ~2hrs in the fridge, but obviously not what the PJ was intended for. They say to reduce the fat in the recipe will help give you/us a better texture and I need to play more with this. So, I've not figured out the ice creams yet, but the dairy free gelatos and sorbets work really well (as do nut purees-this is a pistachio puree)

rene

As Brandon says, it needs to be frozen to a significantly lower temperature.