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{"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":"A countless number of tiny air bubbles and ice crystals trapped in viscous sugar-laden water and a mesh of fat droplets is what gives ice cream its inimitable texture. But just how tiny those ice crystals form is what makes for a smooth, decadent texture rather than a course, grainy ice cream. And the secret to small ice crystals is fast freezing.\n\nThe challenge is that an enormous amount of heat energy needs to be removed during churning to freeze water, and doing this quickly takes power. Inexpensive domestic ice cream makers simply don't have the ommpf, which is why they yield such soft, grainy ice cream.\n\nSmooth, high-quality ice cream is usually frozen in minutes, and the machines that can do this consume vast amounts of power. \n\nBut there is an inexpensive strategy you can use. Churn your homemade ice cream base in a stand mixer while adding something remarkably cold. Dry ice will do nicely. Unlike liquid nitrogen, which also works, blocks or pellets of dry ice are readily available at many grocery stores. \n\nYou'll need about three times the weight of the ice cream base you intend to freeze, but the technique is simple: Crush the dry ice into very small pieces, and add a large spoonful at a time to the ice cream mix as you churn it in a 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. At a temperature below -109.3\u00a0\u00b0F / 78.5\u00a0\u00b0C, biting into a solid piece of dry ice would be a very unpleasant, and potentially dangerous, 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":106,"layout_name":null,"likes_count":24,"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":"2014-01-21T23:00:56Z","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":"500","note":"","quantity":"500.0","unit":"g","ingredient":{"for_sale":false,"id":1004,"product_url":null,"slug":"ice-cream-base","sub_activity_id":null,"title":"Ice cream base"}},{"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"}}],"steps":[{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-01-21T23:00:56Z","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.","hide_number":null,"id":38656,"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,"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-21T23:00:56Z","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":"2014-01-21T23:00:56Z","directions":"Use a blender or food processor to turn small pieces of dry ice into a powder.","hide_number":null,"id":38657,"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,"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-21T23:00:56Z","youtube_id":"","ingredients":[]},{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-01-21T23:00:56Z","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).","hide_number":null,"id":38658,"image_description":"","image_id":"","is_aside":null,"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-21T23:00:56Z","youtube_id":"","ingredients":[]},{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-01-21T23:00:56Z","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.","hide_number":null,"id":38659,"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,"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-21T23:00:56Z","youtube_id":"","ingredients":[]},{"activity_id":410,"audio_clip":"","audio_title":"","created_at":"2014-01-21T23:00:56Z","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.","hide_number":null,"id":38660,"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,"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-21T23:00:56Z","youtube_id":"","ingredients":[]}]}