Celebrating 20 Years of the Pacojet

In a quest to design the ultimate ice cream maker, Swiss engineer Wilhelm Maurer invented the revolutionary pacotizing process in the 1980s; after further development, the Pacojet system was created and manufactured exclusively in Switzerland. In 1992, Pacojet launched its worldwide market, beginning a successful history. Today the Pacojet system is found everywhere, from the world’s most respected kitchens and catering facilities to non-commercial, residential kitchens.

Expanding far beyond ice creams and desserts, chefs have come to rely on their Pacojet to prepare exquisite savory and sweet creations in each station of the kitchen. From delicious appetizers or main courses, delicate intermediate courses and tempting desserts—the Pacojet is limitless. 

Pacojet is proud to celebrate 20 years of worldwide market leadership and also, celebrate our loyal customers by announcing the release of the Pacojet Jubilee Edition, which truly marks this unique milestone. Here’s what you can find in Pacojet 1 Jubilee Edition:

Exclusive, new outer shell

*All the attachments and accessories needed for pacotizing and cleaning are included with the Jubilee Edition, plus value added accessories

*Two (2) Beaker lids “Gold “ instead of “White”

*One (1) Pacotizing Blade “Gold”, titanium nitride hardened for longer durability (instead of “standard pacotizing blade”)

*Whipping/Mixing Disk from the Pacojet Coupe Set*, expanding the application range to whip/mix liquid foods. Whip, Cream, Foam, and/or Mix-in just 60 seconds—without generating heat.

This Pacojet Jubilee Edition with added value of over $200 is available at the SAME PRICE as a Basic Pacojet System! There are only 1000 of these units available worldwid. Hurry and secure your Pacojet Jubilee System today because supplies are limited.

Waste-Free Citrus Fruit

               Sumo Mandarins from California are in season Feb through May, so it’s a great time to look for them at your local Farmers Market. Originally from Asia, but now grown in California, the Sumo’s distinguishable shape, thin and delicate rind, and natural lack of seeds make it perfect for my end goal: Waste-free Citrus Sorbet.

In the world of restaurants, everything matters, down to the lowly, discarded onion peel; this is essentially money, already spent, that you are throwing away. Here is where the PacoJet comes in to save the day. Because the blade of the Pacojet spins at 2000rpm, you can pacotize edible rinds, peels, skins, and seeds until they are completely undetectable. For fruit sorbet production this is key, because the untapped flavor, vitamins, minerals, fibers, and essential oils in most edible fruit skins go largely overlooked.

Basic ingredients: Sumo Mandarins, Granulated Sugar, and Water. So the recipe here is very simple and includes no specified amounts (stay with me Pastry Chefs; all will make sense). The recipe and method is as follows:

Waste-free Citrus Sorbet (Yield: 1 Pacojet beaker: roughly 2 liters of sorbet)

• Sumo Mandarins – 1 ¾ each (peel included)
• 50/50 Simple Syrup- as needed

Method:

1. 1.Cut the Sumos into small dice place inside the beaker.
2. 2.Cover with simple syrup until you see the first piece of mandarin float to the top and STOP. (Press any floaters back down into submission) Freeze the beaker for 1-2 hours if using a standard freezer. For those lucky enough to have a blast freezer at your disposal, blast freeze for about 30-45 minutes until the beaker is firm enough to resist pressure without buckling.
3. 3.Once your beaker has been partially frozen and your Sumo pieces are secure, top off the beaker with simple syrup until just below the fill line and continue freezing over night or until -4 F.
4. 4.Pacotize and Enjoy the “fruits of your labor”!

The result was transformative. Bright, fresh citrus flavor (a product of the inclusion of the rinds) matched with a smooth and creamy consistency, sans cream! Another great variation on this recipe (for those chefs always looking for ways to improve their vegan and vegetarian customer relations) would be to skip the simple syrup altogether. Instead, go for an organic, no-sugar added, orange juice or simply water. Using water will affect the “creaminess” of your product, but in the end this is a water-based, dairy free sorbet. So I encourage you, love your peels! Treat them with care, and allow them the same thought and attention you do with the actual flesh. Let your peels and your Pacojet work for you, giving you more flavorful, nutrient-rich, and cost-saving results!

Shawn Gawle was exposed to the restaurant world at an early age. Growing up just outside of Boston, he would often help out at his father’s restaurant/deli, and quickly developed a passion for the profession. He attended the New England Culinary Institute and graduated with a degree in Culinary Arts (1999).

Formally trained as a savory cook, Shawn spent years working in some of America’s most highly regarded kitchens. He began his career in Chicago at Tru under celebrated Chef Rick Tramonto. In 2004, Shawn moved to Philadelphia and was named sous chef at Lacroix at the Rittenhouse, Esquire Magazine’s Best Restaurant of the Year in 2003.

At the Rittenhouse, Shawn worked with the world-renowned Chef Jean-Marie Lacroix, who would become one of his greatest mentors and pique his initial interest in pastry.

After leaving Philadelphia, Shawn worked closely with Chef Laurent Gras to open Bistro du Vent in New York. Next, he was recruited to serve on the opening team at L’Atelier de Joel Robuchon in New York, which went on to earn three stars from The New York Times.

In 2007, Chef Laurent Gras invited him to join the opening team at L2o, and to serve as his sous chef thereafter. Knowing of Shawn's strong desire to learn pastry, Chef Gras allowed him to spearhead the dessert program at his cutting-edge restaurant.

In 2009 Chef Grégory Pugin tapped Shawn as executive pastry chef at the critically acclaimed Veritas in New York City. Here, Shawn’s mastery of classic French technique freed him to channel his creativity and push boundaries with his desserts.

Shawn joined the team at Corton in September 2010 and enjoyed collaborating with Chef Liebrandt on a singular vision for Corton's cuisine.

In 2011, Shawn made the move to the West Coast and joined the team at Saison Restaurant in San Francisco, where he is excited to create a new style of desserts incorporating the fire that is so essential to cooking at Saison.

Chef Gawle was named a 2011 New York Rising Star by StarChefs and named one of Food & Wine’s Best New Pastry Chefs of 2012. He participates in several annual events that support charities, including Meals-on-Wheels, Action Against Hunger, First Lady Michelle Obama’s Chefs Move to Schools program, and Autism Speaks.

White Coffee Gelato

1745g milk
480g cream
342g coffee

1000 g infused milk
 49g milk powder
 25g dextrose
25g tremoline 
125g sugar 
3.2 gellan lt-100
4.8g gellan f

For infusion- pour milk and cream cold over coffee submerge coffee using plastic. 
Refrigerate and let infuse for 3 days 

Bring coffee infusion to a simmer and slowly stream in sugars and gellans.
Buzz with the immersion blender, return to heat and make sure gellan is hydrated.
Freeze in pacojet beakers for 24 hours to -4F. Pacotize as needed

Chef, author, and entrepreneur Matthew Kenney is the world’s foremost expert in Raw cuisine. His impact extends far beyond the walls of his restaurants and culinary academies located in Santa Monica, CA, Oklahoma City, and Chicago. In addition to giving talks at two high-profile TEDx events, Kenney has written 10 cookbooks, including Raw Chocolate with Meredith Baird (Gibbs Smith, March 2012) and the forthcoming MK Lifestyle (fall 2013). He frequently lectures as a keynote speaker at food and philanthropy events around the globe. His culinary academies train professional chefs, as well as novices and enthusiasts, for careers in Raw cuisine. As a classically trained chef who developed a distinct Raw-foods lifestyle brand, Kenney also shares his expertise with consumers on the iPad app, Matthew Kenney’s Raw Express, complete with 12 full-length videos and more than 50 recipes that can all be prepared in less than 30 minutes.

Nut Gelato
½  cup cashews, soaked 4–6 hours
1 cup macadamia nuts, soaked 1–2 hours 1
¼  cup young coconut meat
¾  cup agave
1 cup water
2 teaspoons vanilla extract
1 tablespoon almond extract
Pinch sea salt
½  cup coconut oil 

Mix all ingredient and pour into a Pacojet beaker. Freeze 24 hours to -4f. Pacotize.
Yield 1 Quart 

Ice Cream Extras
Here are some great ways to add extra flavor to homemade ice cream:

Extracts: Add flavors such as coffee, marshmallow, hazelnut, spearmint, almond, and so many others to the ice cream mixture before freezing.

Exotic flavors and spices: Wow your friends with fancy combinations like cardamom and rose water; or try adding lemon grass juice, orange blossom water, or garam masala to ice cream before freezing.

Mix-ins: After blending the ice cream mix, stir in cacao nibs, dried lavender flowers, raw cookie or brownie crumbles, or some homemade candied nuts. To make candied nuts, chop up your favorite nuts, soak them overnight, drain, toss with agave, salt, and a spice if you wish, and dehydrate on screens overnight.

Swirls: After the ice cream is frozen, let it thaw for 15–20 minutes; then stir your favorite strained fruit purée. Return to freezer.

Christopher Bleidorn attended Johnson and Wales in Providence while working concurrently at Tosca in his hometown of Boston. Upon graduation, he moved to the west coast and spent 5 years as Jason Knibb's sous chef at Nine-Ten restaurant in San Diego. Just before joining the team at Benu, Christopher worked under Grant Achatz at Alinea in Chicago.

Tart Shell
340g butter
185g powdered sugar
3 eggs
200g ap flour
322g cake flour
2g xanthan gum
1g salt
56g cocoa powder 

Using a stand mixer with a paddle combine butter and powdered sugar. Next incorporate the eggs. Continue Adding all dry ingredients and work into a dough. Let dough rest for one hour.

Portion dough into 400g sections. Roll out dough into 3 quarter sheet pans lined with parchment paper. Bake at 350F for 25 minutes.

Coconut Block
900g coconut milk
50g glucose
6g simplese
7.2g low acyl gellan
4.5g iota carrageenan
1.8g xanthan gum
275g sugar
4g salt
100g coconut powder
100g mycryon
22g gelatin 

Using a Thermomix, combine the coconut milk and glucose. In a bowl combine the simplesse, low acid gellan, iota carrageenan, and xanthan gum. Transfer dry ingredients to the thrmomix and bring to a boil. Next add sugar, salt, coconut powder, and miycryo, mix and boil for 2 minutes. Remove from thermomix and place in container to set. Once set puree till smooth.

 Combine a small amount of coconut puree and gelatin, warm to incorporate. Combine with remaining coconut puree. Set in a acetate lined quarter sheet pan.

To assemble the tart, cut both the custard and the shell into quarters. Melt the bottom side of each custard piece with a blow torch and layer on tart shell. Place in refrigerator for one hour. Then portion into triangle slices.

 Lime chips
200g sugar
40g egg whites
2.5g salt
2g ascorbic acid
15g lime juice 

In a bowl, whisk togetherthe sugar, egg whites, salt, ascorbic acid, and lime juice until it becomes a pal white color. Spread the mixture on sprayed acetate and dehydrate at 150F for 2 hours.

Lime Puree
120g lime juice
150g water
60g sugar
27g ultra tex 

In a bowl, combine lime juice, water, and sugar until the sugar is dissolved. Next, whisk in ultra tex until completely incorporated and mixture is thick. Pass through tami to remove clumps.

 Lime Cloud
130g lime juice
150g water
120g sugar
3g ascorbic acid
2g simplesse
16g gelatin 

In a blender, mix the lime juice, water, sugar, ascorbic acid, and simplesse until sugar is dissolved. Transfer 100g of the liquid to a saucepan and bring to a simmer, then add the gelatin. After the gelatin is incorporated combine with remainder lime mixture. Place the mixture in a stand mixer and whip with whip attachment to medium peakes set in refrigerator for one hour.

 Lime zest
3 limes 

Micro plane the zest of limes and store in refrigerator.

 Cocoa Paper
300g water
175g sugar
50g liquid glucose
100g cocoa powcer
18g purecote 

Mix together the water, sugar, liquid glucose, cocoa powder, and purecote in a saucepan, then bring to a boil and chill. Pour the chilled mixture on a sprayed acetate sheet and dehydrate until crisp.

Cocoa Nougatine
30g butter
250g sugar
100g water
2g salt
80g glucose
150g cocoa nibs
20g cocoa powder 

In a saucepan, combine butter, sugar, water, salt, and glucose and heat to 316F. Stir in cocoa nibs and cocoa powder. Next pour the mixture onto a silpat and chill. Break into pieces and process in robot coupe then shift through a tami. Store in air tight container.

 Cocoa Rock
50g cocoa powder
200g cocoa nougatine
5g lime zest
20g tapioca maltodextrin
20g canola oil
5g lime oil 

In a robot coupe, combine cocoa powder, cocoa nougatine, lime zest, and tapioca maltidextrin. Mix in canola oil and lime oil until incorporated and set aside 200g of the mixture. Place rest in bags of 300g and roll into logs and vacuum at 99%. Freeze and break into rocks.

 Menthol Solution
250g water
0.5g menthol crystals
0.5g xanthan gum 

In a saucepan combine water and menthol crystals until dissolved. In a blender add menthol mixture and xanthan gum and blend.

Menthol Ice Cream
900g neutral ice cream base
30g menthol solution 

Combine and mix together. Place mixture into Pacojet beaker and freeze 24 hours to -4F. Pacotize.

Peach Frozen Custard
3 cups heavy cream
1 cup milk
12 egg yolks
1 cup sugar
1 tablespoon vanilla bean paste
1 cup diced peaches 

Fill Pacojet beaker with peaches. Whisk sugar and yolks till smooth. Heat cream, milk, and vanilla to a simmer. Temper in yolks. Cook mixture to 180F. Pour mixture over peaches to indentation line. Freeze beaker for 24 hours to -4F. Pacotize.

 Brown Sugar, Brown Butter Peach Ice Cream
1 cups cream
1 ½ cups milk
8 yolks
¾ cup sugar
½ cup butter
1 cup diced peaches
1 tablespoon vanilla bean paste 

In a sauté pan over low heat melt butter. Continue to cook stirring till butter is browned.  Fill Pacojet beaker with peaches. Whisk sugar and yolks till smooth. Heat cream, milk, and vanilla to a simmer. Temper in yolks. Cook mixture to 180F. Whisk in butter. Pour mixture over peaches to indentation line. Freeze beaker for 24 hours to -4F. Pacotize.

 Honey Peach Cream Cheese Gelato
2 cups milk
1/4 cup sugar
¼ cup honey
16 grams cornstarch
4 ounces cream cheese
1 cup diced peaches
1 tablespoon vanilla bean paste 

Fill Pacojet beaker with peaches. Heat cream, milk, sugar, honey, cream cheese, cornstarch and vanilla to a simmer. Cook till mixture comes to a boil. Pour mixture over peaches to indentation line. Freeze beaker for 24 hours to -4F. Pacotize.

 Peach Blueberry Frozen Yogurt
4 ounces blueberries
4 ounces peaches, deseeded and diced
1 tablespoon lemon juice
4 ounces sugar
8 fl oz yogurt
8 fl oz milk 

Combine sugar and milk in a pot and bring to a simmer. Place berries, peaches, lemon juice, and yogurt in a Pacojet beaker and mix. Pour milk mixture overtop. Freeze for 24 hour to -4F. Pacotize.

Peach Sour Cream Sherbet
1  cup water
3/4  cup sugar
1/2  cup sour cream
2 cup diced peaches 

Fill Pacojet beaker with peaches. Heat water and sugar till sugar dissolves. Whisk in sour cream. Pour mixture over peaches to indentation line. Freeze beaker for 24 hours to -4F. Pacotize.

Peach Ginger Sorbet
1 cup water
1 cup sugar
2 cups diced peaches 

Fill Pacojet beaker with peaches. Heat water and sugar till sugar dissolves. Pour mixture over peaches to indentation line. Freeze beaker for 24 hours to -4F. Pacotize.

Peaches, bourbon, and molasses just scream August. This dessert is a great use of fresh peaches.

 Bourbon Roasted Peach Gelato
2 cups milk
1 cup milk
1/2 cup sugar
¼ cup honey
4 ounces cream cheese
1 cup diced peaches
1 cup bourbon
1-tablespoon vanilla bean paste 

Heat sugar, milk, cream, honey, cream cheese, and vanilla till sugar dissolve and cream cheese melted. Reduce bourbon to ¼ cup and add to gelato base. Place peached in a Pacojet beaker and cover with base. Freeze for 24 hours to -4F. Pacotize.

Cherry Sorbet
5 cups Cherry juice
1 cup sugar 

Reduce cherry juice to 3 cups. Add sugar and dissolve. Pour into Pacojet beaker. Freeze for 24 hours to -4F. Pacotize. 

Molasses Blini
8 ounces Flour
1 ounce Sugar
6 fl ounces Milk
4 Eggs
2 tablespoons molasses 

Place all ingredients in beaker and using whipping disk pacotize once. Saute  2 tablespoon scoops in skillet.

Peach Puree
3 cups peaches
¼ cup molasses
½ cup honey 

Place all ingredients in a Pacojet beaker and using 4 cutter blade pacotize twice.

Cherry Glaze
4 cups cherry juice
1 cup sugar 

Reduce juice to 1 cup. Add sugar and cook to 245F.

 Caraway Meringue
4 egg whites
½ cup sugar
2 teaspoons caraway 

Place egg whites and sugar in a pacojet beaker. Using whipping disk pacotize 4 times with out releasing pressure.  Spread on sheet pan and sprinkle with caraway. Bake at 250F for 1 hour.

Bourbon Molasses Fluff
6 egg whites
Pinch salt
1 cup bourban
¾ cup molasses 

Place all ingredients into a Pacojet beaker. Using the whipping disk pacotize five times releasing air after each cycle.

Huckleberry Fennel Dessert

This is a great light dessert with hints of savory intertwined with sweet and sour. The sorbet would also make a great intermezzo.

 Fennel Huckleberry Sorbet
1 fennel, large dice
1 cup water
1 cup sugar
1 cup huckleberries 

Bring sugar and water to a boil and dissolve sugar. Place fennel in a Pacojet beaker and cover with sugar water. Freeze for 24 hours to -4F. Pacotize the sorbet then fold in huckleberries. Return to freezer and freeze for half hour before serving.

 Huckleberry Gelee
4 cups huckleberry juice
1 cup sugar
10 teaspoons powdered gelatin 

Place gelatin in a small bowl and mix with 1 cup juice. Bring remaining 3 cups of juice and sugar to a boil. Add gelatin to boiling juice and dissolve. Pour onto a half sheet pan and chill. When gelatin is set cut into rectangles and reserve for plating.

Whipped Pastry Cream
2 cups heavy cream
4 ounces sugar
1.5 ounces cornstarch
2 eggs
1 teaspoon vanilla bean paste 

Bring cream and vanilla to a simmer. Whisk together sugar, cornstarch, and egg. Temper cream into egg mixture and return to stove. Stirring continually bring mixture to a simmer and remove from heat. Chill pastry cream. Place cream into a Pacojet beaker. Using the whipping disk pacotize beaker to airate.

Pinenut Crust
3 cups all purpose flour
Dash of salt
12 tbs or 1 ½ sticks chilled butter
2 eggs
3-4 tbs cold water
½ cup chopped pinenuts

Mix the flour, pinenuts and salt in a food processor. Add the butter in pieces and pulse until the flour begins to thicken. Add eggs and the water, pulse until small clumps of dough begin to form.

Form two balls with the dough, flatten into disks. Roll out the dough on a lightly floured surface into a thin sheet and cover the sheet pan with dough.

Pre-heat the oven to 400 F, line the shell with foil and fill with beans or baking beads for about 20 minutes, just until the edges begin to get some color.

Pinenut Butter
2 cups pinenuts
¼ cup olive oil 

Place ingredients in a Pacojet beaker. Pacotize using the four blade cutter. Remove beaker and scrape down contents, pacotize once more.

Huckleberry Fennel Compote
2 cups huncleberry
½ cup minced fennel
½ teaspoon lemon zest
¼ teaspoon grated ginger
½ cup honey 

Mix all ingredients.

Try this maple pecan ice cream with Chef Chris Ford’s Granny’s Fruit Cake.

Maple pecan ice cream
1 cup maple syrup, grade B
1 cup cream
1 1/2 cup milk
1 teaspoon vanilla bean paste
3 egg yolks
½ cup pecans, toasted
pinch salt

 Reduce maple syrup by half. Add cream, salt, pecans, and vanilla. Simmer for 3 minutes. Temper in egg yolks. Pour mixture with pecans in to beaker. Freeze for 24 hours to -4F. Pacotize twice releasing air between cycles.

Granny’s Fruit Cake

Executive Pastry Chef Chris Ford, Wit & Wisdom

INGREDIENTS:

For Cake:

7 oz                 High quality butter (room temperature)
7 oz                 Light brown moscavado brown sugar (or any light brown sugar)
½                    Vanilla bean
4                      Eggs
7 oz                 All purpose flour
1 tsp               Baking powder
1 lb                 Fruit mix (see recipe below)
½ cup                         Toasted pecans

For Fruit Mix:
3 oz                 Dried figs
3 oz                 Dried apricots
3 oz                 Candied lemon peel
3 oz                 Dried currants
4 oz                 Dried golden raisins
½                    Vanilla bean, split length wise and scraped
High quality brandy, to cover

METHOD:
For Fruit Mix:

1. Using two blade cutter process the fruit mixture to a fine chop.
2. Combine all fruit and vanilla bean together and mix.
3. Cover with brandy and let sit for as little as 24 hours and up to 2 weeks. The longer the fruit sits, the better it will become. 

For Cake:

1. Preheat oven to 325°F.
2. In a stand mixer fitted with a paddle attachment, cream the butter until creamy and smooth.
3. Add brown sugar and vanilla bean and cream for 3-4 minutes on medium speed.
4. Add eggs one by one, making sure each addition is emulsified and incorporated completely.
5. Sift flour and baking powder together, then add to batter, mixing just long enough to combine.
6. Add fruit mix and pecans at the same time and mix for 1 minute on low speed until batter is complete.
7. Bake at 325°F until toothpick inserted comes out clean (Can be baked in small or larger loafs)
8. Store at room temperature wrapped in plastic wrap overnight, serve the following day. The longer the fruitcake sits, the better it will become.

Chris Ford

Executive Pastry Chef

Wit & Wisdom, A Tavern by Michael Mina

A Florida native, Chris Ford graduated from the Le Cordon Bleu Program at the Orlando Culinary Academy in 2005. Norman Van Aken then offered him his first job at Norman’s at The Ritz-Carlton Orlando where he learned the fundamentals of a fine dining kitchen.  Ford worked there for two years before Chef Chika Tillman hired Ford as the Sous Chef of New York’s acclaimed dessert bar ChikaLicious, where New Yorkers are known to wait in line for hours to sample the sweets. Recognized for his ingredient-centric and innovative style, Ford focused on creating nuanced desserts by layering delicate flavors.

In 2009, Ford re-connected with Chef Clayton Miller, former Executive Chef at Norman’s, who was opening Trummer’s on Main at the Clifton Hotel in Virginia. With Ford as Pastry Chef, the restaurant received great critical acclaim, from publications such as Food & Wine and Ford himself was named one of StarChef’s “Rising Stars” in the DC Area. The team behind the restaurant was credited for giving the historical destination a culinary revival.

Ford enjoys not only being a member of Michael Mina’s reputable team but also being a part of the burgeoning Harbor East neighborhood in Baltimore.  When he is not cooking at Wit & Wisdom, a Tavern by Michael Mina, Chris is an avid photographer both in the kitchen and out.

Most recently, Ford received Food & Wine’s “People’s Best New Pastry Chef of 2012” Award selected by the dining public in an online poll presented by GODIVA.

Mix Ins

One of the many versatilities of the Pacojet is its ability to puree and mix solid items into an ice cream or sorbet. This can be accomplished two different ways and can allow you to create an endless supply of flavors.

The first method is to freeze your mix in with your ice cream base. A recipe for blueberry frozen yogurt follows. Take any flavor ice cream and pair it with a solid item. Place one cup of the solid ingredient in a Pacojet beaker and cover with 3 cups of ice cream or sorbet base. The solid may float to the top or sink, this is normal. Freeze the beaker for 24 hours to -4f. When ready to use, pacotize the entire beaker. The Pacojet will puree and mix the solid evenly in the beaker. If the solids float to the top or sink it is necessary to pacotize the entire beaker. You may then use the ice cream, refreeze and scoop out of the beaker when needed for a hard ice cream scoop, or refreeze the entire beaker for 24 hours and repacotize by portion to order for a soft creamier texture.

The second, and what I like to do, mix your solids into a hard frozen ice cream base beaker. Below is a stracetelli gelato, vanilla gelato with chocolate chips. Take a frozen beaker of ice cream base and place you solid ingredients on top (1 cup for entire beaker or 1 ½ tablespoons for one 3.5 ounce serving). The Pacojet will grind and mix the product into your ice cream. Serve immediately for a blizzard or concrete texture or refreeze and scoop for a hard scoop texture. I love this method. A pastry chef can make a few basic flavors (vanilla, chocolate, cream cheese) then mix in any of hundreds of solid ingredients to have a multitude of flavors, allowing for different flavors each day.

Blueberry Frozen Yogurt
1 ½ cups milk
2 cups yogurt
¾ cup sugar
2 tablespoons cornstarch
1-cup blueberries 

Mix cornstarch with ½ cup milk. Heat 1-cup milk with sugar to a simmer. Wisk cornstarch mixture into milk and whisk till thick. Mix in yogurt. Place blueberries into a Pacojet beaker and cover with milk mixture. Freeze the beaker for 24 hours to -4f. When ready to use, pacotize the entire beaker.