I have been using my carmelized milk recipe in a dish for two years and we recently switched from a traditional machine to a pacojet. Nice had success switching my other recipes over, but this one stays to soft. I had added corn syrup/glucose for a smoother ice cream and gelatin for a better mouth feel... When we switched machines i took them out. Still not fixed. I tried driving the milk down further and adding double cream, thinking that would help. No luck. I'm resistant to using yolks because we use amazing milk and j don't want to loose the flavor.
Recipe is as follows;
8 liters great quality milk
15 g vanila bean purée
450 g sugar
2 T salt
Bring milk, sugar and vanilla to scorch in a large pot. Reduce heat to a heavy simmer heavy simmer to reduce mixture, stirring ocationally, scraping sides. Once mixture has reduced to about 4 liters remove pass through s chinoise. Add salt. Let sit 24 house in fridge, topped with plastic so a film doesn't form. Churn/Freeze/Spin at this point.
Any ideas?
Below is the complete dish- Carmelized milk ice cream, bourbon salted caramel, banan Bavarian cream, cashew fudge, corn flake crunch, cappuccino salt.
Anyone have ideas?
