Re-ran at -26C
Perfect white chocolate snow. Preprocess -26C. Post process -13C. This thing melts incredibly fast. Use the original recipe and you should be able to do it in a very cold home freezer, or deep freezer ideal. Work quickly. This really shows that we can replicate pacojet recipes though.
This is a -18C serving temp watermelon sorbet I did. Preprocess -26c, postprocess -18c. I've never made it so I have no reference standard. It was a bit more icy than my other products, but watermelon is a hard ingredient to sorbet. At the request of a facebook friend I did it with no stabilizer.
397g watermelon, 90g dextrose, 30g sugar, citric and malic acid to taste. 1/2 tsp of powdered gelatin (hydrated in the usual fashion)
And finally I re-ran a failed Grapefruit Hops recipe (tried it in liquid nitro last week). I had about 200ml to run. It processed from -26c to -16c. The smaller volumes warm more with processing, unsurprising. It had similar iciness but grapefruit has similar recipe based setbacks to watermelon.
Take aways:
1) Snows are possible
2) I have to return to standard recipes and not recipes with ridiculous freezing depressions
3) As good as it is it still cannot work magic. However, I think by using ingredients with lower freezing depression I will accomplish a smoother texture. The Ninja seems to have a sweet point - too watery and its not strong enough to blend, too solid and it makes snow. I suspect this sweet point will be more optimal at a warmer temp than my very cold processing temps just due to the efficiency of the machine
4) I think my watermelon and grapefruit recipes are not good representative recipes if considering to purchase the machine, they were very experimental, made by fooling around in the Ice Cream Calculator