[]
Sign In
Menu
Edit hero visual
Youtube ID
Hero Image
  • Print
  • Email
  • Fork this recipe

  • This is part of the Ice Cream Class.
Title

Details ...
Activity Type
Tags
#CS140 Summary Tweet (limit 96 chars to allow for link #cs140 @ChefSteps and RT)
Difficulty
Featured Image (For Thumbnails)
Include In Galleries
Description
  • Print
  • Email
  • Fork this recipe

  • This is part of the Ice Cream Class.

Ingredients

Equipment

(csOptional="false")

(optional)

Yield
Timing
Used In
Forks
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position

Step Title

Select ingredients

Step Ingredients

Done
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
Directions
Special Sauce
Step Number
Show
Hide
Size
Normal
Wide
Aside
Preferred Position
{"activity_order":null,"activity_type":["Technique","Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-06-19T23:53:18Z","creator":null,"currently_editing_user":null,"description":"Tons of tiny air bubbles, ice crystals trapped in viscous, sugar-laden water, and a mesh of fat droplets: these are integral to ice cream's inimitable texture. But to yield that smooth, decadent consistency\u2014rather than a coarse, grainy one\u2014the ice crystals need to be really fine. The secret to small ice crystals? You gotta freeze the ice cream fast.\n\nTrouble is, an enormous amount of heat energy needs to be removed during churning\u2014and that takes power. The best ice cream is usually frozen in a few minutes, and the machines that can do this consume vast amounts of power. Inexpensive domestic ice cream makers simply don't have the oompf, which is why they yield a soft, grainy product.\n\nBut worry not, oh fans of homemade frozen treats. You can troubleshoot this textural issue by churning your homemade ice cream base in a stand mixer while adding something very, very cold. You can do this using our [link https://www.chefsteps.com/activities/liquid-nitrogen-churned-ice-cream Liquid Nitrogen Churned Ice Cream] technique, but home cooks will have an easier time sourcing dry ice\u2014lots of grocery stores sell it in pellet or block form.\n\nThe technique is simple: Crush the dry ice into very small pieces, then add it, one large spoonful at a time, to the ice cream mix as you churn it in the mixer. Keep going until the ice cream is firm enough to scoop, then let it sit for ten to twenty minutes in the freezer to ensure that any remaining pieces of dry ice have had time to fully sublimate. Biting into a solid piece of dry ice\u2014at a temperature below [f -109.3]\u2014would be a potentially dangerous, and certainly unpleasant, experience.","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/dKlgJotlRVScIiZoiucY\",\"filename\":\"Demo_Dry Ice Churned Ice Cream3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":218154,\"key\":\"xDmfnHjbTHSTCzQcyqJL_Demo_Dry Ice Churned Ice Cream3.jpg\",\"isWriteable\":false}","forks":[],"id":410,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":42,"published":true,"published_at":"2013-07-09T17:16:23Z","show_only_in_course":false,"slug":"making-ice-cream-with-dry-ice","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Making Ice Cream with Dry Ice","transcript":"","updated_at":"2014-05-27T22:50:14Z","upload_count":1,"used_in":[],"yield":"500 g","youtube_id":"vvkU3qzUNUA","tags":[{"id":25,"name":"ice cream"},{"id":27,"name":"dry ice"},{"id":29,"name":"dinner"},{"id":152,"name":"gluten free"},{"id":170,"name":"gelato"},{"id":175,"name":"dessert"},{"id":198,"name":"sorbet"},{"id":240,"name":"frozen"},{"id":377,"name":"vegetarian"},{"id":435,"name":"summer"},{"id":479,"name":"lunch"},{"id":549,"name":"kid friendly"},{"id":611,"name":"dairy"},{"id":785,"name":"spring"},{"id":968,"name":"sherbet"}],"equipment":[{"optional":false,"equipment":{"id":480,"product_url":"http://www.amazon.com/KitchenAid-KSM150PSER-Artisan-Series-5-Quart/dp/B00005UP2P/ref=sr_1_sc_1?s=home-garden&ie=UTF8&qid=1382116165&sr=1-1-spell&keywords=kithcen+iad&tag=delvkitc-20","title":"Stand mixer"}},{"optional":false,"equipment":{"id":571,"product_url":"http://www.amazon.com/Waring-MX1000R-Professional-3-5-Horsepower-Blender/dp/B0001XASVW/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1386797415&sr=1-6&keywords=waring+blender&tag=delvkitc-20","title":"Blender"}}],"ingredients":[{"display_quantity":"1500","note":"","quantity":"1500.0","unit":"g","ingredient":{"for_sale":false,"id":950,"product_url":null,"slug":"dry-ice","sub_activity_id":null,"title":"Dry ice"}},{"display_quantity":"500","note":"","quantity":"500.0","unit":"g","ingredient":{"for_sale":false,"id":658,"product_url":null,"slug":"any-ice-cream-base","sub_activity_id":null,"title":"Any ice cream base"}}],"steps":[{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-05-27T22:50:13Z","directions":"Wrap the dry ice in a towel and use a mallet to break the dry ice into small pieces. \n\nYou'll need about three times the weight of the ice cream mix in dry ice, but some inevitably sublimates before you can use it so we recommend you buy more than you need\u2014it's inexpensive stuff.","extra":null,"hide_number":null,"id":97115,"image_description":"A chunk of dry ice sitting on a large spoon.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/LTGjiQMwStCkycnKMCy6\",\"filename\":\"Demo_Dry Ice Churned Ice Cream6.jpg\",\"mimetype\":\"image/jpeg\",\"size\":275382,\"key\":\"C2bwDIeuT1m9TMFKGs7q_Demo_Dry Ice Churned Ice Cream6.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":0,"subrecipe_title":null,"title":"Smash up dry ice","transcript":null,"updated_at":"2014-05-27T22:50:13Z","youtube_id":"","ingredients":[{"display_quantity":"1500","note":"","quantity":"1500.0","unit":"g","ingredient":{"for_sale":false,"id":950,"product_url":null,"slug":"dry-ice","sub_activity_id":null,"title":"Dry ice"}}]},{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-05-27T22:50:13Z","directions":"Use a blender or food processor to turn small pieces of dry ice into a powder.\n\nNOTE: If you don't have a blender or food processor, just keep smashing until you have a fine powder. Eating large chunks of dry ice can be dangerous, so smash it up real good (particles should be at least as small as a half-pea size), and reserve in the freezer to allow larger particles to fully sublimate.","extra":null,"hide_number":null,"id":97116,"image_description":"Blending dry ice into a powder.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/uCcrPzn9QZk5wLtlnlGJ\",\"filename\":\"Demo_Dry Ice Churned Ice Cream5.jpg\",\"mimetype\":\"image/jpeg\",\"size\":287371,\"key\":\"PUNn1VjRo2e9erz0LyBn_Demo_Dry Ice Churned Ice Cream5.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":4194304,"subrecipe_title":null,"title":"Blend to a powder","transcript":null,"updated_at":"2014-05-27T22:50:13Z","youtube_id":"","ingredients":[]},{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-05-27T22:50:13Z","directions":"Churn any ice cream base on medium speed with a stand mixer and its paddle attachment.\n\nTry it out with our delicious [Strawberry-Angostura Sorbet](http://www.chefsteps.com/activities/strawberry-angostura-sorbet).","extra":null,"hide_number":null,"id":97117,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":6291456,"subrecipe_title":null,"title":"Churn ice cream","transcript":null,"updated_at":"2014-05-27T22:50:13Z","youtube_id":"","ingredients":[]},{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-05-27T22:50:14Z","directions":"Add spoonfuls of dry ice to the bowl while churning until ice cream is thick enough to scoop. This should take about 5 minutes for a moderate quantity of ice cream.","extra":null,"hide_number":null,"id":97118,"image_description":"dry ice vapor from churning ice cream using a stand mixer and dry ice.","image_id":"{\"url\":\"https://www.filepicker.io/api/file/i8BxsXhaTwiGwycogbNu\",\"filename\":\"Demo_Dry Ice Churned Ice Cream4.jpg\",\"mimetype\":\"image/jpeg\",\"size\":260250,\"key\":\"NoGHWNRaK7MJ8ZFGHOqg_Demo_Dry Ice Churned Ice Cream4.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7340032,"subrecipe_title":null,"title":"Add dry ice","transcript":null,"updated_at":"2014-05-27T22:50:14Z","youtube_id":"","ingredients":[]},{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-05-27T22:50:14Z","directions":"Ensure that all of the dry ice has sublimated before serving. In particular, check the bottom of the mixer bowl for any settled dry ice and use the mixer to stir it into the ice cream.\n\nTransfer the ice cream to the freezer and let rest 10\u201320 minutes before serving.","extra":null,"hide_number":null,"id":97119,"image_description":"rocher or quenelle of strawberry angostura sorbet developed by chef steps ","image_id":"{\"url\":\"https://www.filepicker.io/api/file/wdC56mgdRgqg9a9fSkh5\",\"filename\":\"Demo_Dry Ice Churned Ice Cream1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":268676,\"key\":\"hAxXJgUPQCvbAcBgTiag_Demo_Dry Ice Churned Ice Cream1.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7864320,"subrecipe_title":null,"title":"Check mixture; freeze; serve","transcript":null,"updated_at":"2014-05-27T22:50:14Z","youtube_id":"","ingredients":[]}]}