nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Texture Difference for making ice cream with different machines

Heong_soon_Park_57633

Hello

I am curious to know how would be different making ice cream with

Paco Jet vs Ice cream machin vs Nitrogen Ice cream making method.

Thanks~~

Park

Find more posts tagged with

Equipment

Comments

matthew.snyder77

Yeah, I was using the embed feature from YouTube. From now on, just URLs!

hueezer

It should look similar to this: "http://www.youtube.com/" plus the video identification "watch?v=VpKL-SP8cnc"

hueezer

@mathew, are you using the embed link from youtube? To post videos from youtube, just a url should work. Hopefully that helps!

seijoed

The new editor seems to do some wonky things to links...

matthew.snyder77

Hmm.

matthew.snyder77

Thought it might be fun to link a couple videos from the ChefSteps YouTube channel to have a visual reference on the discussion....

LN ice cream

http://www.youtube.com/watch?v=VpKL-SP8cnc

https://www.youtube.com/watch?v=uIlZQGW9dS4

Dairy-free pistachio gelato using a Pacoject.

https://www.youtube.com/watch?v=hioCmmdOGKM

Brendan_Lee_56950

From what i know of the pacojet, I would guess that it would make a smoother ice cream in general given how it works. With the LN ice cream I think that it would also depend on how your churning it.

matthew.snyder77

I don't know what (if any) difference there is in texture, just that the Pacoject churns an already-frozen base to break up the ice crystals that have formed and LN2 freezes the base so quickly that the ice crystals never really get that large to begin with. I'd imagine it's sort of a six-and-two-threes kind of deal.

Would there be any utility in putting LN2 ice cream through a Pacojet?