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Making ice cream with dry ice at home is a great alternative to using expensive professional ice cream makers. You will obtain creamy and smooth ice cream by minimizing the formation of ice crystals with this inexpensive technique. We briefly described the method of making ice cream with dry ice in the Ifor your for your ffce Cream Makers lesson, but here we will explain the step by step process. Dry ice is frozen carbon dioxide (CO2) at a temperature below -109.3 degrees Fahrenheit (-78.5 degrees C). These extreme cold temperature allows you to bring down the temperature of your ice cream base very fast while churning. And as we explained before, the faster you freeze ice cream, the smaller the ice crystals formed and the creamier the resulting ice cream. Because dry ice sublimates at such a low temperature, it will completely transition from solid into gas without leaving residue and leaving you with delicious, instantly frozen ice cream. Making ice cream with dry ice does not require a special kitchen tool, but rather can be made in stand mixer equipped with a paddle attachment. Working with dry ice can be tricky if not done properly. The extreme cold makes the solid dry ice dangerous to handle without protection due to burns caused by freezing (frostbite). See our dry ice safety guidelines click here You'll will have to go out and purchase dry ice right before making the ice cream since you can't store it for more than a few days. Consuming dry ice is dangerous so you need to make sure it sublimates completely before consuming the ice cream but storing it overnight in the freezer will ensure all dry ice is gone. Making Ice Cream with Dry IceYou'll need about 3 kg of dry ice per qtr of ice cream. 1- Remove the dry ice pellets out of the container and set aside 2- Blend the dry ice pellets in a blender or food processor to turn it into powder. Usually doing small batches in a food processor works better. Do not keep the lid closed for too long or it will blow the lid off by the pressure buildup as the dry ice sublimates. 3- Place the ice cream base in the bowl of a stand mixer equipped with a paddle attachment, the one that you normally use for batters. 4- Stir the ice cream base at medium speed and slowly add scoops of powdered dry ice. Wait until the dry ice is completely sublimated before adding another scoop. 5- The ice cream is ready when the temperature drops to -5 °C (23 °F). 6- Place ice cream in a container, cover it with plastic wrap touching the surface and store it in the coldest part of the freezer to harden.
Dry ice is a great way of both conveying aromas as well as adding to the spectacle of a dish. We have used this as a method of heightening the aroma sensation with several dishes, examples of which include the aroma of the sea served with a marinated crayfish, seaweed and green bean dish and a matcha tea aroma ‘cloud’ which served with a sake, aloe vera and tapioca cocktail (created by Chef Helder Gila Alonso).
So here you have inspiring, practical ways of enhancing the scent element of dishes. Do try them out – not only will the food taste better but your guests will definitely get a kick out of the interactivity of atomisers or spectacle of dry ice smoke clouds!