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Home > posts > 2015 > 04 > 20150418_214506_dry-ice-ice-cream.html
Dry Ice Ice Cream
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I made ice cream for friends. We made two flavors: chocolate and honey-lavender. We used the recipes linked below to make the batter. We basically followed the recipe and instructions exactly. The only note is that the last step with reheating, we went to 170-175°F based on Alton Brown's recipe (more exact then "sticks to a spoon"). We also topped the chocolate with maldon salt.
To actually make the ice cream we did the dry ice trick. The first batch got kinda messed up. I added too much too quickly and next thing I knew, ice cream was being thrown around the kitchen...literally. For the second one, I figured out some tips and tricks as follows:
Have a bowl and a strainer ready. Break up the dry ice and shake through strainer into the bowl.
Food process the remaining and again sift through strainer. Return to food processor and keep going.
Have mixer on medium and slowly add the dry ice
Note, about 1-2 lbs of dry ice is all you need but remember it will also melt some from buying it
The idea is to get the dry ice as powdered as possible. But it is important to not try to get it all at once. You'll waste time and heat up the dry ice too much.
The technique worked pretty well. We certainly had ice cream at the end. The second batch done better was more carbonated than the first but the first was better (though that may have been the actual ice cream). What I do not know is how to control overrun (ie, the air mixed into the batter). It came out super rich.
Rich Chocolate Ice Cream (from Chow)
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Honey Lavender Ice Cream (from Martha Stewart)
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Original WP Post ID: 9893
Original WP Pub Date: 2015-04-18_214506