Pacojet Vanilla Ice cream

Joshua Stevens

Joshua Stevens

16th March 2012

Pacojet Vanilla Ice cream

Preparation time : 6 hours + 24 hours. Yield: 6 pacojet containers

Ingredients

  • 12g stabilizer
  • 12g trimoline
  • 40g milk powder
  • 500g vanilla sugar
  • 365g pasteurised egg yolk
  • 5 waxy vanilla pods
  • 800g whipping cream
  • 1900g Cornish farm or Jersey milk

Method

Combine the milk, cream, milk powder, trimoline and vanilla (pods and seeds), and heat in a heavy based pot to 80°c for 3 minutes
Whilst heating the milk mixture place the pasteurised yolks, stabilizer and vanilla sugar into a kitchenaid bowl and whisk at full speed for 6 minutes. This is important as it helps to break down the protein and gives your finished ice cream its velvet texture. * Vanilla sugar can be made weeks in advance my saving your old empty pods and packing them in caster sugar. Store this in an air tight jar or vac pac bag.
Once the egg is whipped and the milk heated you can combine the two. Mix thoroughly and allow to cool to room temperature.
Once cool pass mixture through a chinois evenly into 6 pacojet containers. Place the containers into the fridge to set for 4 hours
After 4 hours in the fridge the ice cream can be put in the freezer for 24 hours. After this time it is ready to be churned. This ice cream will hold its texture for about 6 hours so once churned you shouldn't need to re-churn it midway through service

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.