Pacojet Chocolate icecream?

Hi everybody!

When i'm making chocolate icecream in my pacojet, it gets more like a mousse than an icecream. Everything else i do works excellent, but I cannot find a good recipe dedicated to pacojet.

I do want to use only natural emulsifier found in eggjolk or corn starch, no "textura" or similar (Yes i do agree that textura is natural aswell as it comes from seaweed, but it does not look clean and natural when looking at the ingredients list

).

Anyone that mind sharing a basic recepie that they know works in pacojet?

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Chris_Young_80640

One big tip with PacoJets, to avoid making your ice cream mousse-like rather than dense and rich, you should hold down the blue air-release tab while it's grinding. This prevents the machine from injecting air that helps create the mousse-like texture. Also, reducing the fat in your recipe will help give you a better texture for PacoJet-style ice creams.

This recipe works pretty well: http://www.chefsteps.com/activities/roasted-cocoa-gelato

You could try replacing the gums with either 0.25% gelatin or maybe 1 egg yolk.

adey73

Chris, is there a knowable perfect temper for ice cream, of say 0.5 and 1c for malleability?

Or is it like pykrete with the smaller molecules holding it together so it can ge held at a constant 2-3c?

Chris_Young_80640

Perfect temper for an ice cream will depend on a number of factors that contribute to the freezing point depression of water. So no easy answer, although it is possible to calculate the desired temper based on a specific recipe.

Ruben_Porto_435100

Hi Chris!

I'm thinking of getting a pacojet 2 for my small ice cream business and would be forever grateful if I could get your advice on a couple of points. You mentioned that reducing the fat in a pacojet ice cream recipe will produce a better texture; does this mean that the pacojet doesn't cope well with super premium/high butter fat ice cream? Also, can you make a large 5 litre batch in a large pan and then pour about 800ml into each canister? Does it affect texture if you split the batch as one canister may contain more butterfat or solids for example?

Looking forward to your reply.

All the best,

Ruben