Paco Jet Ice creaam and Sorbet recipes

dave_davidson_41310

Hi,

we have just got a Paco Jet into the kitchen for general use. I have been looking through the website and brochure for good recipes for ice creams and sorbets but they are all based on fresh fruits or yoghurt. Are there any recipes out there that are restaurant bases that use standardized purees such as Boiron or classic anglaise bases. Basically can I use the same recipes that i did for a Carpigiani i/c churner or are Paco Jet recipes different?

thanks for any help,

Dave.

grant

Paco jet recipes are a little different. Almost all ice cream/sorbet base recipes will work in commercial churned machines with some adjustment. If there is too little solids you churn longer. Too little sugar you churn less. The serving temp texture will very but you can always obtain an initially smooth fine ice crystal base at least when its fresh. With pacojets, the recipes need to be more engineered or you will end up with a rock hard base that won't spin/cut, too soft and wont cut or too much solids and it ends up as granules. 

The freezer temp is imperative as well. You need to make your bases work with your freezer for churning, which is a different temp/consistency than serving. 

The pistachio gelato recipe that we have on the site works perfectly at a churning temp of -20c and it needs to be served within a 2 hour window when storing at that temp. 

I know this is a lot of unspecific information but pacojets need a very specific base to insure a texture that will scoop an serve well. 

Let me know if you have some real specific q's and I can try to answer them individually. 

Cheers,

Grant