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Pacojet Ice Creams

27/06/2018 9:45 AM

You don’t need to be a gelato shop to serve exquisite dessert. For example, what you see here is Vietnamese Dragon Fruit and Pineapple Ice Cream, Papaya and Mango Sorbet and Cheesecake Ice Cream. Want to see a demo of Pacojet, give us a call at 0800 503 335!

Pacojet Ice Cream

Vietnamese Dragon Fruit and Pineapple Ice Cream

Unlike standard dragon fruit, which has a white flesh, Vietnamese dragon fruit has a brilliant purple flesh which produces a vibrant finish to your ice cream.

  • 300 g Vietnamese dragon fruit
  • 200 g pineapple
  • 300 ml cream
  • 100 ml milk
  • 180 g sugar

  • Dice the fruit and distribute evenly in the beaker.
  • With a hand blender, blend the sugar and milk until dissolved, add cream and pour into the beaker. Freeze at -22°C.

Papaya and Mango Sorbet

  • 250 g papaya
  • 250 g mango
  • 300 ml apple juice
  • 140 g sugar

  • Dice the fruit and distribute evenly in the beaker.
  • Blend sugar with the apple juice to dissolve, then pour into the beaker. Freeze at -22°C.

Cheesecake Ice Cream

Pacojet enables chefs to reduce food costs by utilizing leftover foods that have not yet been served and otherwise need to be disposed by freezing and producing delicious ice cream.

This cheesecake ice cream is simply New York baked cheesecake which has been pressed into a beaker and frozen to -22°C. The pacotizing process produces a creamy rich cheesecake ice cream.




Thanks to Chef Scott Taylor at Pacojet for these fantastic recipes!

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Southern Hospitality Ltd