Pacojet pointers

[Anonymous Modernist 6607]

Greetings, have had the MC a couple of weeks now and it is my favourite bedtime read! However, cant seem to find a whole lot of info on the Pacojet. Have read through book 2 section, but wondered if anyone had any pointers about general theory behind. I have all the usual standard recipes but was looking for some guidance on the effects of sugar, fats, temp etc. Ie, an increase in sugar will result in a), or to compensate for a decrease in sugar for a savoury ice cream you need to do (x) because b). Any help would be great!

[Anonymous Modernist 393]

You should buy the book "Frozen Desserts"... aside from some amazing recipes, you'll find a decent section of theory behind frozen desserts along with ratios. They also touch on the use of stabilizers and the effects that they have on your frozen product.