Pacojet - Off Flavors

JD_19616

Hello again ChefSteps,

I've had a curious issue with my Pacojet that I can't seem to wrap my head around. I prefer custard ice creams for both the flavor and the dense, almost chewy texture. However, I find that whenever I use the Pacojet to process said custard base it always takes on an oxidized, almost metallic, flavor. I recently churned the same exact custard base in both a batch freezer and Pacojet and the two taste completely different.

Does anyone have any explanation for why this might be happening? Other sorbet bases and eggless dairy bases don't take on the same off flavors that the custard bases do. I purchased the Pacojet for recipe development however it's basically useless to me if it is somehow impacting the flavor of the ice cream. Any help or insight would be greatly appreciated!

Thanks.

- JD

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tshewman

No clue but if you want to send it to me I'll test it. ;-)

Sort of kidding. On my lost so look forward to answers.

bkeene12

What ingredients are you using for your custard?

JD_19616

Very similar to the ChefSteps Vanilla custard recipe. Only whole milk, heavy cream, egg yolks and table sugar. The final recipe is about 40% total solids (18% egg yolks, 18% fat, 13% sugar).