Product - [ concept | key benefits | technical specifications | reference | payback | coupe set ]

Applications - [ sorbets | ice creams | soups ]

banana yogurt ice cream

For the health and diet conscious indulger, Pacojet is "just what the doctor ordered", because only with Pacojet is it practical to keep a selection of low fat and /or low sugar, egg-free, even dairy free "ice creams" in storage, ready to process á la minute when requested.

  


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Ingredients to make 1 liter (1.2 quart)

250 g 9 oz banana (ripe)
400 g 14 oz yogurt (natural)
100 ml 3.5 fl.oz cream *
80 g 3 oz sugar (vary according to taste)

Preparation

1. Peel and slice bananas.
2. Place yogurt, heavy cream and sugar in a beaker.
3. Mix well.
4. Level the surface, cover and freeze at -20˘XC (-4˘XF) for 24 hours.
5. Pacotize portion(s) or the entire beaker.

Note: Mixing in a teaspoon or two of fresh lemon juice will give this yogurt ice a very refreshing flavour.

* Cream ingredient may be replaced with more or very low fat yogurt. However, the relatively higher water content and the absence of fat will mean this "ice creamˇ¨ has to be served immediately after pacotising, as it will harden much faster if held in a dipping cabinet/service freezer. If hardening does occur, it is easily solved with a Pacojet, in that the beaker is simply pacotized again, without loss in quality. Substituting some of the crystal sugar with corn syrup or trimoline will keep the texture supple longer. Experiment!