Me, I’m old fashioned in that I still love how churning reacts with ice cream base.
]]>By: Good Food
Good FoodMon, 12 Nov 2007 05:03:11 +0000http://www.tastingmenu.com/2007/11/09/ignorant-bliss/#comment-4016Neil, Thanks much for the recipes! Luv ya
danaSat, 10 Nov 2007 18:45:31 +0000http://www.tastingmenu.com/2007/11/09/ignorant-bliss/#comment-4003Richie- The ice cream spun with the chef’s recipes comes out fluid, so spinning to order would be a disaster. It takes at least 3 hours to set up. But my goal is to formulate recipes that I can spin to order. I watched Stupak do it at WD 50 so I know it’s attainable.
Neil- Thanks for the recipes!
NeilSat, 10 Nov 2007 17:06:15 +0000http://www.tastingmenu.com/2007/11/09/ignorant-bliss/#comment-4002I understand your fustration with the Paco jet.
All beakers must be frozen over night to solidify their contents ( I’m sure you know this.
RichieSat, 10 Nov 2007 10:44:21 +0000http://www.tastingmenu.com/2007/11/09/ignorant-bliss/#comment-4000Ahh the pacojet. I know what you mean…when I first tried the pacojet, I made a simple ice cream base, added in some olive oil, froze it and spun it. It looked like curdled milk when I was done. I was told I used too much fat in the recipe, but I still couldnt tell you why it was too much fat…and what the proper ratios are. It is slightly troubling that so many paco recipes require stabilizer…
Either way, have you tried spinning to order? Or just in intervals throughout the night?