By Kriss Harvey, Pacojet company, MSK Company (who would like you to use their products and don't copyright this recipe)

Still searching for what to cook ?

Name: Chocolate Ice Cream (Pacojet)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 liter Milk; 150 gram Sugar; 12 gram MSK Ice Cream Stabiliser; 180 gram MSK Inverted Sugar Syrup (Trimolene); 570 gram Valrhona Caraibe

Find the most delicious recipes here

INGREDIENTS

2 liter Milk
150 gram Sugar
12 gram MSK Ice Cream Stabiliser
180 gram MSK Inverted Sugar Syrup (Trimolene)
570 gram Valrhona Caraibe

Beakers

INSTRUCTIONS

1. Heat milk to 65?C in Thermomix.

2. Measure sugar and stabilizer together, then zero scale and add inverted sugar.

3. Add to milk, whisking in or using immersion blender.

4. When mixture reaches 75?C, add chocolate and whisk/blend nonstop.

5. Bring mixture to 85?C for three seconds, then immediately chill in ice bath.

6. When mixture is cool, strain through a chinois while blending with an immersion blender.

7. Let base mature for 4 hours in the fridge then blend with an immersion blender once again and freeze in one-pint deli (pacojet) cups.

8. The base will be ready to go in the Pacojet the next day.

Ice Cream Base Tips:

Use an ice cream stabilizer (rather than an all purpose stabilizer) that includes monostearate, a fat emulsifier - this will emulsify the fats in the milk and any added fats (chocolate, nuts), making for a creamier mouthfeel. Mathias uses MSK Ice Cream Stabiliser.

Never heat ice cream base over 85?C or evaporation will occur, and throw off the balance of ingredients - unless you have it in a Thermomix or Induction Kenwood.

Kriss Harvey says that malt powder, particularly amber malt powder, is a great substitution for flavorless atomized glucose, and it adds a warm, malt flavor to the ice cream. Malt powder is available at beer brewing stores and online.

Strain base through a chinois after cooling, not before - this allows the flavors to continue to infuse. Beat with an immersion blender while straining to break up any gumminess and further release the flavor of whatever you?ve infused.

Let all bases mature for at least 4 hours in the fridge before freezing. Like crepe batter, the dry ingredients need time to go to work or the texture will be off.

Pacojet Tips:

Fill the canister with 1 pint of base - this allows for the proper overrun in the canister and proper mouthfeel in the end result. Anything over 1 pint prevents the ice cream from getting enough air, making the result too heavy on the tongue. 1 pint is 568ml which is about the correct amount in any case.

Kriss Harvey says - pint-sized deli cups are perfect for this. Freeze the base in one-pint cups (instead of freezing right in the Pacojet container) then simply run the cup under hot water, pop out the base and put in the Pacojet canister. But then he has lots of room and I don''t.

Run ice cream 1? hours before service - this gives it time to re-freeze to the optimal temperature for serving. And then do what with it? Leave in the freezer? In the pacojet container?

NOTES

Alert editor

Chocolate Ice Cream (Pacojet)

2 liter Milk
150 gram Sugar
12 gram MSK Ice Cream Stabiliser
180 gram MSK Inverted Sugar Syrup (Trimolene)
570 gram Valrhona Caraibe

1. Heat milk to 65?C in Thermomix. 
2. Measure sugar and stabilizer together, then zero scale and add inverted sugar. 
3. Add to milk, whisking in or using immersion blender. 
4. When mixture reaches 75?C, add chocolate and whisk/blend nonstop. 
5. Bring mixture to 85?C for three seconds, then immediately chill in ice bath. 
6. When mixture is cool, strain through a chinois while blending with an immersion blender. 
7. Let base mature for 4 hours in the fridge then blend with an immersion blender once again and freeze in one-pint deli (pacojet) cups. 
8. The base will be ready to go in the Pacojet the next day.

Ice Cream Base Tips:

Never heat ice cream base over 85?C or evaporation will occur, and throw off the balance of ingredients - unless you have it in a Thermomix or Induction Kenwood.

Let all bases mature for at least 4 hours in the fridge before freezing. Like crepe batter, the dry ingredients need time to go to work or the texture will be off.

Pacojet Tips:

Run ice cream 1? hours before service - this gives it time to re-freeze to the optimal temperature for serving. And then do what with it? Leave in the freezer? In the pacojet container?

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Beaker (259g)
Recipe Makes: 4 Beakers

Calories: 15
Calories from Fat: 5 (33%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 2.4mg		1 %
Sodium 14546.8mg		502 %
Potassium 48.9mg		1 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.4g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 15

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe