Thread: ice cream help

Originally Posted by sct4a

try using a stabilizer such as cremoden 30 for ice cream or cremoden 64 for sorbet and atomized gluclose.

I've read a few culinary forum discussions on stabilizers (pectin, the seaweeds, alginates, trimoline, numoline)

I've also read good things about and considering the purchase of a PacoJet, although at $5k it's kind of a big splurge for a hobby chef at best. Anyone have experience using one?

Originally Posted by mille162

I've read a few culinary forum discussions on stabilizers (pectin, the seaweeds, alginates, trimoline, numoline)

I've also read good things about and considering the purchase of a PacoJet, although at $5k it's kind of a big splurge for a hobby chef at best. Anyone have experience using one?

my friend has one and it sounds like it's not quite as easy as it's made out to be.

that said, the pacojet ice creams i've had (in restaurants) are second to none. do it

- chuck

Originally Posted by carendt242

my friend has one and it sounds like it's not quite as easy as it's made out to be.

that said, the pacojet ice creams i've had (in restaurants) are second to none. do it

- chuck

any suggestions with where to purchase? Is it a fairly durable machine that can be bought from a restaurant going out of business or is it best to purchase new? I see an authorized US distributor and an online offer for 10% off web purchases, but just hate to pay $5k for something I've never used and not sure I'm going to love.

Originally Posted by mille162

any suggestions with where to purchase? Is it a fairly durable machine that can be bought from a restaurant going out of business or is it best to purchase new? I see an authorized US distributor and an online offer for 10% off web purchases, but just hate to pay $5k for something I've never used and not sure I'm going to love.

pacojets are awesome. i'm actually looking to get one at home as well. its pretty durable and can be picked up from a restaurant going out of business. thats where i've been keeping my eye out for one.

if you want new try le sanctuarie they have it on for 4k

http://www.le-sanctuaire.com/mm5/mer...SpecialtyTools

Well what are you trying to produce? A Kir Royale with a lime cream blob minus champagne?

I think I understand where you're going with the lime/champagne thing but I think the Kir "water" is the supporting actor in this concept.

I guess my interpretation of this cocktail might be called a "Kir Lime Pie Royale" . . .

A champagne cocktail with black currant, Key Lime suspended in Champagne.

Try putting some Kir in the machine with some 7-Up.

And some gelatin or real fruit.

My favorite is a lychee bellini.

Originally Posted by Jeff - boscoj

Well what are you trying to produce? A Kir Royale with a lime cream blob minus champagne?

I think I understand where you're going with the lime/champagne thing but I think the Kir "water" is the supporting actor in this concept.

I guess my interpretation of this cocktail might be called a "Kir Lime Pie Royale" . . .

My favorite is a lychee bellini.

It actually started as just a champagne sorbet (you add a little bit of lime to cut the sweetness, otherwise it's just champagne and simple syrup). The sorbet still bubbles on your tongue as if sipping champagne. Served it by itself in a martini glass and it tasted great but it lacked presentation. Made a Kir Royale (champagne and Chambord) mostly for the color, but my g/f really lked the berry flavor contrasting sorbet. I added more lime to the sorbet mixture to give it more tartness to contrast with the sweetness of the berry flavor.

One of my favorite cocktails is a MC2 (Morimoto Champagne Cocktail). Dry champagne with a shot of Midori and limejuice. It's served at Morimoto's signature restaurant in Philadelphia and it's the perfect champagne cocktail. I don't know why I never tried making it and replacing the lime in the drink with either a lime sorbet or champagne/lime sorbet.

Any other combinations you think would go well with champagne?

What doesn't work well with Champers . . .

I stumbled upon a lychee bellini the morning after a beach party. The lychee granite was originally created as a palate cleanser.

Basically 3 cans of "Companion" lychee nuts. Drained and blasted in the blender. Strained through a fine strainer yields 1 cup of fragrant lychee puree. Combined with 1/2 cup water, 1 cup of 7-Up and 1T of lemon juice. Freeze. Scrape with a fork to serve.

There was plenty left over in the morning. There was plenty of Champers leftover as well. We were all a bit toasty still.

My buddy and the owner of this blog link to come, said, "Hey is there any of that lychee stuff left?"

Why yes, yes there is. Generous scoops of lychee sorbet topped with leftover Tatt . . . money.

http://www.adecadentexistence.com/?p=248

Bro I have a ice cream machine and it works perfect every time. My trick is to have my wife make it!
IMG_0326.jpg

put your wiff on the line . . .

Originally Posted by Jeff - boscoj

put your wiff on the line . . .

she's sleeping but I can get her secrets tomorrow if yo want. She makes some pretty serious stuff with that little thing!