arpege

Thanks to everyone for the replies.. I have tried holding the air valve and it didnt do much.. REfreezing the ice cream seems like the only way to go.. I feel like it kind of defeats the purpose of pacotizing though. I think that I can get the same or better result with a batch freezer.

Hi everyone.. I have been playing with a Paco Jet for a couple of months and have had great success with making sorbets. The consistency is amazing when you get the temps right. The problem that I have encountered is with ice creams. I have tried a few different recipes but mainly go with Giardet's recipe for caramel and vanilla. The problem is when I pacotize.. they turn so soft that they are unservable. I have to put into a container and refreeze them. I thought that too much sugar might be the culprit but I have tried reducing the amounts with no luck.. It is very hot in our kitchen, which compounds the problem. If anyone has any advice, I appreciate it! ty, arpege